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VISIT THE 

Apron Shoppe 

for Hemstitching, Tailored Buttons, 
Hand-made Night Gowns 



357 Second Street 



Elyria, Ohio 



fporrototngs 



By 



Adelaide M. Harding 
R. D. No-.' 1 
North Olmstead, Ohio 



Price, One Dollar 



Copyrighted 1921 
by 

Adelaide M. Harding 
North Olmstead, Ohio 



- BC-.F. J Hi FS 



<V L 



The Hart Piano Co. 

322 Broad Street 

PIANOS, MUSIC ROLLS, PLAYER PIANOS, TALK- 
ING MACHINES AND RECORDS 

Good Terms Courteous Treatment 

RUSSELL B. HILLIER 
Our coffee improves breakfast 



CHAS. H. SAVAGE 

PERFECT DIAMONDS 

Elyria, Ohio 



DR. H. N. UMBSTAETTER 

VETERINARIAN 

Office and Hospital, 345 West Second Street 
Elyria Phone 2539 
Bell Phone 539 



NEITHER 

"BILL" SHAKESPEARE NOR QUEEN ELIZABETH 
EVER TASTED COFFEE 

Had Queen Elizabeth known this delicious drink, it 
might have changed history. And if "Bill" Shakes- 
peare could have had a cup of our own blend of 
coffee every morning for breakfast he would have felt 
too cheerful to write all those gloomy tragedies. 

Our Coffee Improves Breakfast 



371 Broad Street 




Elyria, Ohio 



©C1A626838 

OCT \i *? 9 * 



DEVIL'S FOOD CAKE 

Yl cup butter, 2 cups brown sugar, Yl cup sour milk, Yl cup 
hot water, 1 teaspoon soda, Yl cup molasses, 2 eggs, 2Yl cups 
flour, 10c worth of chocolate. Use half for cake and half for 
frosting. — Mrs. A. M. Nichols. 

Filling. 1 cup light brown sugar, Yl CU P sour cream. Cook 
until it forms soft ball, then beat, until thick enough to spread. 

DEVIL'S FOOD CAKE 

2 cups brown sugar, Yl CU P butter, 2 eggs, Ya cake chocolate 
or cocoa, Yl CU P boiling water, Yl CU P sour milk, 2 cups flour, 
1 teaspoon soda. Filling — 2 cups light brown sugar, Yl CU P 
of sweet milk, Yl CU P butter, boil until waxy, and beat until 
creamy. — Mrs. Mary Fishburn. 

DEVIL'S FOOD CAKE 

1 Yl cups granulated sugar, Yl cup butter, 1 large cup sour 
milk, Yl cup cocoa, yolks of 2 eggs, 3 cups flour, 1 teaspoon 
baking powder, 1 teaspoon soda in a little warm water. Beat 
the whites of two eggs to a stiff froth and add at the last. This 
is very good and makes 3 layers. — Mrs. Addie Shuster. 

DEVIL'S FOOD CAKE 

1 cup of granulated sugar, 1 tablespoon of butter, 2 table- 
spoons of cocoa, a little salt, 1 Yl cups of flour, 1 cup of sour 
milk or buttermilk, 1 teaspoon of soda. — Mildred Reisinger. 

* %■ * 

DEVIL'S FOOD CAKE 

2 cups of brown sugar, Yl cup of shortening, butter, crisco, 
or lard (Salt when no butter is used), Yl cup cold water, 2 eggs, 
2Yl cups of flour, 1 level teaspoonful soda, 1 teaspoonful baking 
powder, mixed in flour. Mix the above ingredients, let come to 
a boil. 1 cup milk, Yl cup cocoa, 1 tablespoonful of sugar. 
Add while hot to cake dough. Mix thoroughly. Flavor with 
vanilla. Make 3 layers. Ice with white icing. 

— Mrs. Elmer M. Hill, Cleveland, Ohio. 



4 



CAKES 



CHEAP DEVIL'S FOOD CAKE 

1 cup sugar, butter size of an egg, 1 egg, !4 cup sour milk, 1 
teaspoon soda, 1 teaspoon baking powder, 2 squares of chocolate 
or 3 level teaspoons of cocoa, 1 Yl cups flour, lastly add Yl cup 
boiling water. — Mrs. Chas. Dawley. 

EGGLESSS DEVIL'S FOOD CAKE 

1 Yl cups brown sugar, Yl CU P white sugar, 3 tablespoonsful 
cocoa, rounding, big mixing spoonful of shortening, Yl CU P sour 
milk, 1 teaspoonful soda, Yl CU P not water, 1 teaspoonful 
vanilla, 2 cups flour. — Mrs. N. L. Kirk. 

CARAMEL CAKE 

2 cups brown sugar, Yl CU P shortening, 2 eggs, 1 cup sour 
milk, 2 J/2 scant cups flour, 1 teaspoon of soda and 1 of baking 
powder. — Mrs. Vernon Harding. 

BOILED FRUIT CAKE 

Ya teaspoon salt, 1 cup granulated sugar, 1 cup water, 1 cup 
raisins, 1 cup currants, Yl CU P lard, 1 teaspoon ground cloves, 
1 teaspoon ground cinnamon, 1 teaspoon soda, 1 teaspoon lemon 
extract, 2 cups flour. Boil all together, except flour, soda and 
extract, for 5 minutes. When cool add flour, soda and extract. 
Bake slowly for 1 hour. — Mrs. Ralph Cole. 

i£ Sfr 

JOHNNY CAKE 

One egg, 2 cups cornmeal and 1 cup flour, mixed together 

1 cup sour milk, 1 cup sugar, 1 tablespoon butter, 2 teaspoons 
baking powder, a pinch of salt. Bake in dripping pan. 

— Mrs. Grant Grundy. 

FRUIT CAKE 

1 lb. currants, 1 lb. raisins, Yl CU P citron cut fine, 1 cup 
hickory nuts, juice of 1 lemon, grated rind of Yl lemon and Yl 
orange, 1 cup molasses, 1 cup brown sugar, 2 eggs, 1 cup butter, 

2 Yl cups flour, 1 teaspoon soda dissolved in Yl cup coffee, 1 
teaspoon nutmeg and cinnamon, Yl teaspoon cloves and salt. 
Mix and leave stand over night and bake 2 hours. 

— Mrs. B. Montague. 



CAKES 



5 



FRUIT CAKE 

1 cup butter, 1 cup brown sugar, 2 eggs, 1 cup molasses, 1 
.cup sour milk, 1 teaspoon soda, 1 lb. flour, 1 lb. currants, 1 Yl 
lbs. chopped raisins, Yl teaspoon cloves, 1 teaspoon cinnamon, 

1 teaspoon nutmeg. This makes an excellent two-loaf cake. 

— Mrs. G. Grundy. 

9f> flp flp 

FRUIT CAKE 

2 cups brown sugar, Yl cup butter, Vi cup lard, 2 eggs, 1 
cup molasses, 1 cup coffee, Yl cup warm water, 1 Yl teaspoons 
soda, 1 tablespoon cloves, 1 tablespoon cinnamon, 1 nutmeg, 1 
pound raisins, 1 pound currants, 2 ounces citron, pinch of salt, 
flour enough to thicken. — Mrs. Lewis Grills. 

fl£ H' flf* 

FARMER'S FRUIT CAKE 

3 cups of dried apples soaked over night, chop the apples 
and simmer them 1 hour in 1 cup of Karo syrup and 1 cup of 
molasses, add Yl CU P butter, 2 eggs, Yl CU P brown sugar, 4 cups 
flour, Yl CU P milk, 2 teaspoons soda, spice to taste, cinnamon, 
nutmeg, cloves. Let the apples cook before adding the in- 
gredients. — Mrs. P. A. Dawley. 

POTATO FRUIT CAKE 

Take 1 cup of Irish potatoes, mashed fine, add 1 cup of nuts, 

2 cups sugar, 2 cups flour, Yl CU P of chocolate, Yl CU P sweet 
milk, 1 cup seeded raisins, % cup butter, 2 teaspoons of baking 
powder, teaspoon each of nutmeg, cinnamon and cloves, 4 eggs 
beaten separately. Mix all together. The nuts may be omitted, 
but should you omit them, add another cup of raisins. 

j£ ^ ^ — Mrs. Eva Decker. 

PORK FRUIT CAKE 

1 lb. salt pork, 1 pint of boiling water, pour over pork, let 
stand until cold, 1 lb. seeded raisins, 1 lb. currants, Ya lb. citron, 
1 lb. English walnuts, cut into small pieces. Stir 1 large teaspoon 
of soda in 1 cup of New Orleans molasses. Take 1 lb. brown 
sugar, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon nut- 
meg, stir this and other ingredients together, adding flour enough 
to make a stiff batter. Bake in bread pans for 2 hours in a very 
siow oven. — Miss Anna Neiding. 



6 



CAKES 



PORK CAKE 

1 lb. fat pork, 1 lb. seeded raisins, 1 lb. seeded dates, 1 lb. 
currants, 1 lb. figs, 1 teaspoon cinnamon, 1 teaspoon ground 
cloves, 2 cups molasses, 1 cup brown sugar, 1 teaspoon soda, 8 
cups flour, 1 pint hot water poured over the flour. Let cool. Mix 
all together and bake. — Mrs. P. Lewis. 

MARBLED CHOCOLATE CAKE 

Yl cup butter, 1 cup sugar, Yl cup sweet milk, 1 Yl cups 
flour, 1 teaspoon baking powder, whites of 4 eggs. Add the 
whites of eggs last. Take 1 cup mixture, add to it 5 tablespoons 
grated chocolate wet with milk and flavored with vanilla. Put 
layer of white batter in cake pan, drop the chocolate batter with 
a spoon in spots, then pour remainder of white batter into pan 
and bake. — Mrs. Byron Tompkins. 

SOLID CHOCOLATE CAKE 

2 cups brown sugar, Yl cup butter, 3 eggs (3'olks), 1 egg 
(white), Yl cup sour milk, 3 squares bitter chocolate, Yl cup 
boiling water, 2 cups flour, 1 teaspoon baking powder, 1 tea- 
spoon soda, Yl teaspoon vanilla. Melt the chocolate in the 
boiling water and allow to cool, blend sugar with butter, add 
yolks of eggs and sour milk, then the chocolate. Stir in the 
flour sifted with baking powder and soda. At the last add the 
white of the egg beaten stiff, and flavor. Ice with an icing 
made by boiling 1 Yl cups sugar with Yl cup water until it 
strings, then add to the well beaten whites of the other two eggs, 
then flavor to taste. — Mrs. N. Hoskin. 

H> 

MINNEHAHA CAKE 

1 Yl cups sugar, Yl cup butter stirred to a cream, 3 eggs, 2 
teaspoons cream of tartar stirred into two heaping cups sifted 
flour, 1 teaspoon soda in Yl cup sweet milk. Bake in two 

^ ^ ^ — Mrs. Ralph Cole. 

COFFEE CAKE 

1 cup molasses, 1 cup brown sugar, 1 cup strong coffee, 1 scant 
shortening, 2 eggs, 2 cups chopped raisins, 2 teaspoons soda, 
2 teaspoons cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 
3Yl cups flour. — Mrs. Frank Tite. 



CAKES 



7 



MARBLE CAKE 

Light Part. — 1 cup sugar, Yl cup butter, Yl cup sweet milk, 
white of 3 eggs, 2 cups flour, 2 teaspoons baking powder. Flavor 
to taste. 

Dark Part: Yl CU P brown sugar, Ya cup butter, Yl cup molas- 
ses, l /4 cup sweet milk, yolk of 3 eggs, two-thirds teaspoon of 
each, cinnamon, cloves, allspice, nutmeg, two-thirds cup raisins, 
2 cups flour, 2 teaspoons baking powder. 

— Mrs. Robert Blaine. 

MOLASSES CAKE— "Layer." 

Yl cup sugar, Yl CU P lard, pinch of salt, yolk of 2 eggs, 1 cup 
molasses, 1 cup cold water, 1 teaspoon soda, 1 teaspoon cinna- 
mon. "Flour." Bake in 3 layers, put together with frosting 
made from white of two eggs. — Mrs. Harley Reisinger. 

H- X * 

ELECTION CAKE OR BREAD CAKE 

3 cups of raised bread dough, rub into it with hands 1 cup of 
butter and lard, equal quantities, 2 cups sugar, 2 eggs, 1 large 
cup raisins chopped, 1 teaspoon soda dissolved in water, nutmeg 
and cinnamon. If too soft add more flour. Let rise till light. 
Bake in a moderately heated oven. A favorite with many 
cooks. — Mrs. Frank Hawke. 

RAISIN CAKE 

Yl cup shortening, 1 cup brown sugar, 1 egg, % cup rye flour, 
% cup white flour, 3 teaspoons baking powder, Yl teaspoon 
cinnamon, Ya teaspoon nutmeg, Ya teaspoon cloves, Yl cup 
milk, 1 cup raisins, cream shortening, add sugar and well beaten 
egg, add dry ingredients which have been sifted together, mix 
well and add milk, add raisins which have been cut in pieces and 
dredged with some of the measured flour and mix. Bake in 
greased tins, 25 or 30 minutes. — Mrs. E. D. Mills. 

* h * 

SPICE CAKE 

1 cup sugar, 1 cup cold coffee, 1 tablespoon shortening, 2 
tablespoons molasses, 1 egg, 1 teaspoon allspice, 2 teaspoons 
baking powder, 1 teaspoon soda, Yl cup currants, flour to make 
batter. — Mrs. Minnie Dawley. 



10 



CAKES 



BANANA CAKE 

Cream together 1 cup sugar, butter size of egg, Yl cup milk, 

1 egg and white of another, 2 teaspoonsful baking powder sifted 
in 1 cup flour, then add more flour to make a soft batter. Do 
not stir dough too much. Bake in 2 layers. 

Filling for same: — % cup sugar, yolk of 1 egg, 2 tablespoons- 

ful flour. Mix together until smooth with a little milk, add 1 pint 

boiling milk until thick, then cool and put between layers. Slice 

bananas on top between layers, laying slices closely together. 

Flavor both with vanilla. — Mrs. Elsworth Hawke. 

* * * 

FEATHER CAKE 

2 cups flour, 1 cup granulated sugar, 2 teaspoons baking pow- 
der, pinch of salt, 1 egg, 1 cup sweet milk, Ya cpu shortening. 
Sift flour, sugar, salt and baking powder together into bowl. 
Make a hole in the center, then add egg, milk, shortening, and 
flavoring. Beat all together until creamy, and bake. 

— Mrs. S. F. Garretson. 

LUNCH CAKE 

1 cup sugar, Yl cup butter, two-thirds cup sweet milk, 2 eggs, 

2 Yl cups flour, 2 teaspoons baking powder, 1 teaspoon vanilla. 
This cake can be used for a "Checker Board Cake" by adding 
cocoa to one-half the batter, put in square layer pans in strips, 
light and dark alternately, and then place together dark and 
light. — Mrs. Addison Crowell. 

SNOWBALL CAKE 

1 cup sugar, Yl cup butter, whites of 2 eggs (well beaten ) s 
% cup milk, 2 Yl cups flour, 2 teaspoons baking powder, flavor 
with lemon, rose or banana. — Mrs. N. Biermacher. 

EGGLESS CAKE 

Cream together a piece of butter the size of an egg, and 1 
cup of sugar, add 2 tablespoons cornstarch and stir well, then 
1 cup sweet milk, alternately with 2 heaping cups of flour, into 
which 3 teaspoons baking powder and a pinch of salt have been 
well sifted. Beat until light and then add flavoring. Bake in 
loaf or jelly tins. — Mrs. Byron Tompkins. 



CAKES 



11 



GOLD CAKE 

2 cups flour, yolks of 4 eggs, 1 cup sugar, Yl cup butter, Yl 
cup sweet milk, Yl teaspoon soda, 1 teaspoon cream tartar, flavor 
to suit taste. — Mrs. Alice Giles. 

ELLA'S LAYER CAKE 

1 cup sugar, 1, tablespoonful butter, 2 eggs, Ya cup sweet 
milk, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon 
vanilla. — Mrs. Addison Crowell. 

CREAM CAKE 

Break 2 eggs into a cup, fill with cream; 1 cup white sugar, 
1 Yl cups flour, 1 teaspoon cream tartar, Yl teaspoon soda, 1 
teaspoon vanilla. Make in the usual way. 

— Miss Marian Mathews. 

JAM CAKE 

I cup butter and lard, 2 cups sugar, 3 eggs, 1 cup sour milk, 
I teaspoon soda, 3 cups flour, 1 teaspoon baking powder, 1 tea- 
spoon cinnamon, cloves, nutmeg, 1 cup jam. Mix and bake. 

— Mrs. Ford. 

# # * 

BLACKBERRY CAKE 

1 cup sugar, 1 teaspoon cloves, 1 teaspoon cinnamon, Yl cup 
butter, 2 cups flour, 1 white of egg, 1 cup blackberries (chopped 
— put in some juice), 4 tablespoons cold water, 1 teaspoon soda. 
Mix together, adding the blackberries last. — Mrs. F. J. Schuster. 

ffr i£ 

COCOANUT LAYER CAKE 

2 cups of sugar, Yl cup of butter, 3 eggs, 1 cup of milk, 3 
cups of flour sifted, 2 teaspoons of baking powder. Bake in 3 
layers. — Mrs. E. D. Dye. 

SOUR MILK CAKE 

Y* cup shortening, Yl cup sugar, Yl cup honey, Yl cup sour 
milk, 1 egg, 1 and two-thirds cup flour, Yl teaspoon soda, 2 
teaspoons baking powder, Yl teaspoon cinnamon, Yl teaspoon 
cloves, Yl teaspoon nutmeg, Yl teaspoon salt. Bake in mod- 
erate oven. — Mrs. Shriver. 



12 



CAKES 



PLAIN CAKE 

Yl cup butter, 1 cup sugar, 2 eggs, 2 cups flour, Yl or Ya CU P 
milk, 2 Yl teaspoons baking powder, Yl teaspoon vanilla; • Cream 
butter and add sugar gradually, well beaten eggs, and flavoring. 
Mix thoroughly. Add flour mixed with baking powder, and milk 
alternately. Stir just enough to mix. Bake in shallow pans in 
a moderate oven.. 

Icing: — I cup sugar, Yl CU P water, 1 teaspoon vanilla or lemon 
juice, white of 1 egg. Boil without stirring until syrup threads, 
when dropped from tip of the spoon. Cool slightly and pour 
on the stiffly beaten white of egg, beating constantly, add flavor- 
ing and continue beating until thick enough to spread. 

H- * * — Miss Elorena Longbiin. 

CORNSTARCH CAKE 

1 cup sugar, Yl cup butter, Yl CU P cornstarch, 1 heaping cup 
flour, Yl CU P milk, whites of 3 eggs, Yl teaspoon soda, 1 tea- 
spoon cream tartar, flavoring. Cream butter and add sugar. 
Mix cornstarch, flour, soda, cream tartar, and add alternately 
with milk. Add eggs (beaten stiff), and flavoring. 

i * * — Mrs. Chas Yost. 

PINEAPPLE LAYER CAKE 

1 cup butter, 2 cups sugar, beat to cream, beat the yolks of 
4 eggs until creamy and add to butter and sugar, 3 cups flour, 
2- teaspoons baking powder. Add the flour a little at a time, 
alternating with 1- cup of milk, to the mixture of butter and 
sugar. Beat the whites very s-tifi arxd : stir in -briskly. , At last 
add 1 teaspoon vanilla. 

Filling: — Make a boiled icing of 2 ; .cups sugar and the whites 
of 2 eggs, 1 cup boiling water, Yl teaspoon cream tartar. Boil 
sugar and water until it threads. Beat eggs to. a stiff froth, add 
cream of tartar, and the boiled sugar, a little at a time, beating 
until thick. Flavor with orange, spread over layer and sprinkle 
with shredded pineapple, fresh or canned. 

^ ^ ^ — -Mrs. H. E. Beardsley. 

BUTTERMILK CAKE 

1 cup brown sugar, Yl CU P butter, 1 egg, 1 cup sour milk, 1 
cup raisins, 1 teaspoon cinnamon, 1 teaspoon soda, 1 Yl cups 
flour. — Mrs. John Stang. 



CAKES 



13 



BROWNIE CAKES 

Cream together Yl cupful of butter and 1 cupful of sugar. 
Add Y4 cupful of cocoa, the yolks of 3 eggs, and Yl cupful of 
milk or water. Sift with 1 Y& cupsful of flour, 2 teaspoonsful of 
baking powder, 1 teaspoon of cinnamon, and Yl teaspoonful of 
ground cloves. Stir into the other ingredients, and lastly add 
the whites of the eggs beaten stiff. Fill round gem pans half full 
of the mixture, and bake. — Mrs. N. J Hoskin. 

STEWED PRUNE CAKE 

1 cup sugar, % CU P butter. Cream together. Yolks of 3 
eggs, 1 cup chopped stewed prunes, 1 teaspoon cinnamon, 1 
teaspoon nutmeg, 1 Yl cup flour, 1 scant teaspoon of baking 
powder. Dissolve in % cup of sour milk. Do not sweeten 
prunes when stewing. Bake in a slow oven. 

— Mrs. Henry Baehr. 

APPLE SAUCE CAKE 

1 cup sugar, Yl cup butter, 1 Yl cup apple sauce, 1 cup raisins, 
2 cups flour, 2 teaspoons soda, spice to taste. Mix all together 
and bake. — Mrs. Morris Varsey. 

PRUNE CAKE 

1 cup sugar, Yl cup shortening, 2 eggs — save whites for frost- 
ing, % cup sour milk, 1 level teaspoon soda, 1 cup prunes cooked 
cold and chopped up, 2 cups flour, 1 teaspoon cinnamon. 

— Mrs. Verne Martin. 

H- H- H> 

CRUMB CAKE 

2 cups flour, 1 cup sugar, Yl cup shortening, 1 teaspoon 
cloves, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 cup sour 
milk, 1 teaspoon soda, 1 cup raisins, pinch of salt. 

— Mrs J. Z. Cole. 

* * H> 

OATMEAL CAKE 

1 cup sugar, 1 large tablespoon lard, 1 egg, 1 cup oatmeal, 
1 cup raisins, 1 cup buttermilk, 1 teaspoon soda, cinnamon, 
cloves, nutmeg, salt and orange peel. Flour to make stiff. 

—Mrs. Ford Hill. 



14 



CAKES 



SHORT CAKE 

2 cups flour, 2 teaspoons baking powder, 2 tablespoons butter, 
a pinch of salt, 1 egg, 1 cup sweet milk, Yl cup sugar. Rub 
flour, baking powder, salt and butter until smooth, then add 
eggs well beaten and milk. Bake 15 to 20 minutes. 

— Mrs. Smith. 

WHITE CAKE 

1 cup milk, 1 cup sugar, 2 cups flour, 2 tablespoons butter, 

2 teaspoons baking powder, add whites of 2 eggs (well beaten) 
last. — Mrs. W. Wallington. 

* * # 

SPONGE CAKE 

2 cups sugar, 6 eggs (leave whites of three for frosting), 1 cup 
hot water, 2 Yl cups flour, 2 teaspoons baking powder, 1 tea- 
spoon vanilla. Beat eggs and sugar 1 5 minutes. Add hot 
water, baking powder, and flour last. Miss Anna Nieding. 

HOT WATER SPONGE CAKE 

1 % cups sifted flour, 1 rounding teaspoon baking powder, 

3 eggs, Yl cup boiling water, 2 teaspoons lemon extract, 1 cup 
sifted granulated sugar. Sift flour once and measure; add bak- 
ing powder and sift 3 times, beat yolks until thick and lemon 
colored, beat whites until thick. Put whites in mixing bowl, add 
yolks to whites, then beat in sugar, fold the flour in lightly, 
flavor, then hot water. Bake in slow oven, in an ungreased pan 

about 40 minutes. — Mrs. Addison Crowell. 

# h- * 

VELVET SPONGE CAKE 

2 cups sugar, 6 eggs (use 2 whites for frosting), 1 cup boiling 
water, 2 Yl cups flour, 2 teaspoons baking powder. Beat sugar 
and eggs 1 5 minutes, then add other ingredients, and bake in 
moderate oven. — Mrs. F. J. Shuster. 

SPONGE CAKE 

3 eggs, 1 cup sugar, 1 large cup flour, 1 teaspoon baking 
powder, one-third cup hot water, one-third of lemon (juice and 
rind). Beat eggs light, add gradually, sifted sugar, water, and 
lemon, lastly, flour and baking powder. — Mrs. N. Biermacher. 



CAKES 



15 



SPONGE CAKE 

4 eggs, 1 Ya cup sugar, 2 cups of flour, 2 teaspoonsful baking 
powder, % cup of boiling water. Beat your eggs five minutes, 
sift your sugar 3 times, sift your flour and baking powder 3 
times. When you have eggs beaten, then add the sugar and 
beat again, add flour and baking powder last. Add hot water. 
Do not beat after you add the water. This makes a big cake. 

— Mrs. Elmer Fullmer. 

H> * * 
ROLL JELLY CAKE 

1 cup sugar, 1 cup flour, 2 teaspoons baking powder, 2 eggs, 
beaten separately, 3 tablespoons milk, 2 tablespoons butter. 

— Mrs. Wm. Tite. 

* * # 
COCOANUT CHEESE CAKE 

1 cup of water, 1 Yl cupsful of cocoanut, 1 cup sugar. Let 
this boil for a few minutes and when cold, add to it two eggs well 
beaten. Put the mixture into tins lined with puff paste and bake 
about twenty minutes. This recipe makes two dozen cheese 
cakes. — Miss Agnes D' Lloyd. 

* * * 

STRAWBERRY CAKE 

2 eggs, Yl cup shortening (scant), 1 cup granulated sugar, 1 
scant cup fresh strawberries, 1 teaspoon soda dissolved in berries, 
2 cups flour. — Mrs. W. Demaline. 

if. if, tf. 

CUP CAKES 

1 cup sugar, one-third cup shortening, 1 egg, two-thirds cup 
buttermilk, 1 scant teaspoon soda, Yl teaspoon cinnamon, Yl 
cup English walnut meats, flour enough to make it not too stiff. 
Bake in gem pans. — Mrs. J. Archer. 

if. if. if. 

ANGEL FOOD 

Whites of 9 eggs, 1 Ya cups sifted granulated sugar, 1 cup 
flour sifted, Yl teaspoon cream of tartar, pinch of salt added to 
the eggs. Partially beat the eggs, then add cream of tartar and 
beat very stiff, then add sugar, then fold in flour carefully, flavor. 
Bake about half hour. Excellent. — Mrs. F. J. Shuster. 



T6 



CAKES 



ANGEL FOOD 

: 1 cup granulated sugar, 1 cup flour, 3 teaspoons baking-pow- 
der, 1 cup scalded milk, whites of 2 eggs. Sift flour, baking 
powder and sugar, four or five times, then dig hole in the center 
and pour in scalded milk, stir all together, then add the eggs. 
Bake in slow oven for % hour. — Mrs. W. O. Rollin. 

BIRTHDAY CAKE, Three in One. 

Layer No. 1. — 1 cup of sugar, J/4 cup of butter, 2 eggs, 1 
cup of sweet milk, 2 heaping teaspoons of baking powder, 2 Yl 
cups of flour. 

Layer No. 2. — Grate one-third cake of Baker's chocolate into 
Yl cup of sweet milk, cook until thick and let it cool, 1 Yl cups 
of light brown sugar, Ya cu P °- butter, 3 eggs, chocolate as 
above stated, Yl CU P of sweet milk, 1 teaspoon soda, 2 cups flour. 

Layer No. 3. — 1 cup white sugar, Ya cu P of butter, yolks of 
4 eggs, using the whites for frosting, 1 cup of sWeet milk, 2 
heaping teaspoons of baking powder, 2Yi cups or flour. Excel- 
lent for social gatherings. — Mrs. Geo. Fortune. 

H> %• * 

CREAM PUFFS 

•Bring 1 cup of water and Yl CU P of butter to boiling point, 
then add 1 cup sifted flour and allow to cook five minutes, 
stirring constantly. Remove the pan from fire and fold in 3 
eggs, not beaten. Drop in buttered pan and bake from 20 to 
30 minutes. Fill with the following: Beat 1 egg, add J/4 CU P 
sugar, 3 teaspoons flour, pinch of salt, and 4 tablespoons milk. 
Stir this mixture into 1 cup boiling milk, flavor with vanilla,: and 
then cook until thick. Cool and use in puffs. 1 spoon whipped 
and sweetened cream may be placed on the top of puffs. De- 
licious! — Mrs. Perry Hathaway. 



CAKES 



V 



CAKES 



CAKES 



17 



The 

Elyria Belting and Machinery 

Company 

Corner Williams and Buckeye Streets 
Elyria, O. 

Leather, canvas and rubber belting; threshers' endless 
belts. Michelin and Mason tires and tubes. New and 
used pipe, motors, machinery, cable pulleys, vises, etc. 
House and Barn Paints, Etc. 

Elyria Phone 2522 Finest Auto Invalid 

Bell Phone 107 Carriages in Lorain County 

Friday Funeral Parlors 

WM. C. SUDRO, Prop. 

FUNERAL DIRECTING and EMBALMING 

LADY ASSISTANT 
Office and Chapel, 580 Broad Street 
Elyria, Ohio 



18 



CAKES 



John Lersch & Company 

WE OCCUPY SIX FLOORS 

DRY GOODS, CARPETS AND CLOAKS 

Largest and Lightest Store in Lorain County 

Elyria, Ohio 

Largest Assortment and the Lowest Prices Always Guaranteed 

Mail Orders will receive careful and 
prompt attention 




LEMON JELLY FILLING 

Grate the rind of two lemons, add juice of same, 1 cup of 
sugar, 1 egg, Yl cup of water, 1 teaspoon butter, 1 tablespoon 
of cornstarch. Mix with a little water and boil until it thickens. 

* * * — Mrs. C. A. Dawley. 

UNCOOKED FROSTING 

1 cup confectioner's sugar, 2 teaspoons dry cocoa, 2 table- 
spoons coffee, 1 tablespoon butter. Mix dry ingredients thor- 
oughly, add butter and moisten with coffee. Flavor with vanilla. 

* # * — M rs * R. H. Durkee. 

MOCK WHIPPED^ CREAM 

1 sour apple, grated, 1 cup of sugar, white of 1 egg beaten 
well, vanilla. * * * — Mrs. Frank Cook. 

ORANGE CREAM FILLING 

Juice and rind of 1 orange, 1 tablespoon lemon juice, 1 tea- 
spoon butter, Yl cup orange pulp. — Mrs. Clare Haven. 

CAKE FILLING 

Rind and juice of 1 lemon, 1 apple grated, 1 Yl cups gran- 
ulated sugar. Boil together until it threads, then beat. 

^ }{ . ^ — Mrs Walter Wallington. 

BOILED CHOCOLATE FROSTING 

3 tablspoons sweet milk, % cup granulated sugar. 1 square 
chocolate. Let heat and dissolve. After taking off the stove, 
stir in beaten yolk of 1 egg. — Mrs. P. A. Dawley. 

MARSHMALLOW FROSTING 

1 cup sugar, water to melt it, and cook, whites of 2 eggs 
beaten stiff. Use a dozen or a dozen and a half of marshmallows 
in whites of eggs, then pour the hot syrup over it and beat until 
cool. If for a small loaf cake use Yl CU P sugar. Marshmallows 
must be fresh. # # * — Mrs. Eva Decker. 

HICKORY NUT FROSTING 

1 cup sour cream, 1 cup hickory nuts, Yl CU P granulated 
sugar. Cook until it threads from spoon. — Mrs. W. Demaline. 



20 



FROSTiNGS 



SHOES of QUALITY 

NO RENT HIGH QUALITY 

LOWER PRICES 

HOME OF BETTER SHOES FOR LESS MONEY 

SLATER'S 

Bell Phone 90-W Home Phone 2911 

156 Clark Street, Elyria, Ohio 

The Elyria Auto Service Co. 

STUDEBAKER AUTOMOBILES 

C. A. WISE, President and Manager 
Phone 2537 90 Broad Street, Elyria 



FROSTINGS 21 



22 



FROSTINGS 



Motor Hearse Invalid Car Limousines 

Karl L. Taylor 

FUNERAL DIRECTOR 

Prompt Invalid Service Day or Night 
Phone 2100 

1 02 Cleveland Street Elyria, Ohio 

Trade at the 

Elyria Dry Goods Company 

THE ONLY UNDER-SELLING DRY GOODS STORE 
IN LORAIN COUNTY 

Dry Goods, Millinery and Ready-to-Wear 




FILLED COOKIES 

1 cup sugar, Yl cup melted lard, two-thirds cup milk, Yl 
teaspoon soda, 1 teaspoon baking powder, pinch of salt, add 
flavoring if desired. Filling: 1 cup chopped raisins, 2 table- 
spoons flour, Yl cup boiling water. Mix well and boil four 
minutes on stove, cut two cookies out of dough, put filling be- 
tween them, then bake. Popular cooky. — Mrs. Hopwood. 



BROWN SUGAR COOKIES 

4 cups unsifted flour, 2 cups light brown sugar, rolled to take 
out the lumps; pinch of salt, 1 cup lard. Lard, sugar and flour 
mixed together dry. 1 cup sweet milk, 1 level teaspoon soda 
dissolved in the milk stirred in gradually. Roll out and bake in 
a quick oven. Put seasoning in milk if desired. 

—Mrs. W. O. Rollin. 

EGG COOKIES 

1 Yl cups light brown sugar, 3 eggs, scant Yl cup shortening, 
Yl teaspoon soda, vanilla. Add enough flour to roll out. 



CREAM COOKIES 

Sift together 4 cups flour, 1 rounding teaspoon soda, and 1 
teaspoon salt. Add 2 cups brown sugar, free from lumps; 2 
beaten eggs, 1 cup thick sour cream, 1 teaspoon vanilla. Mix 
well. — Mrs. N. Hoskin. 

COLD WATER COOKIES 

1 level quart flour, 2 rounding teaspoons baking powder, 1 
level teaspoon salt, 1 scant cup lard, 2 eggs, 1 Yl cups brown 
sugar, I teaspoon vanilla, Yl cup cold water, Yl teaspoon soda. 
Sift flour, salt, baking powder, then add ingredients without 
creaming, and enough flour to roll out. Raisins and cocoanut 
may be used in these cookies. — Mrs. Arthur Carpenter. 



24 



COOKIES 



LEMON CRACKER j 

2J4 pints granulated sugar, 1 pint lard, 2 eggs. Pound up 
and dissolve 5c worth of baking ammonia in one; pint cold 
sweet milk, add 3 teaspoons lemon, then mix ingredients to- 
gether, add enough flour to make stiff. Cut in squares and prick 
with fork. Try it. • • •' —Mrs. B. Tompkins. 

BUTTERMILK COOKIES 

2 cups sugar, 1 cup lard, 1 cup buttermilk, 1 teaspoon soda, 
2 eggs. Mix well and roll out, after adding flour. 

— Mrs. Byron Tompkins. 

SUGAR COOKIES 

,1 cup lard, 2 cups sugar, 2 eggs, 1 cup sour milk, 1 teaspoon 
soda, pinch of salt, nutmeg. Sprinkle with sugar, after adding 

enough flour to roll out. — Mrs. N. Biermacher. 

*f' f& 

CHRISTMAS COOKIES 

1 lb. brown sugar, 1 pint syrup, 3 eggs, 1 tablespoonful 
cinnamon, Yl tablespoonful cloves, 1 tablespoonful soda, Yl lb- 
citron, Yl lb. almond nuts, flour to roll out easily. Very fine. 
Make at Thanksgiving time and keep. — Hattie Perkins. 

: «' - : H*. & 

LADY FINGER COOKIES 

3 eggs, beaten separately, 3 tablespoonsful water in 
yolks, then stir in 1 cup sugar, -1 cup flour, 1 teaspoonful baking 
powder in flour. Add whites of eggs last. Drop on pan and 
bake. r — Hattie Perkins. 

» A? fl£ ¥ « 

SOUR CREAM COOKIES 

2 cups brown sugar, 1 egg, 1 cup sour cream, scant cup butter, 
teaspoon of soda. Roll and bake. 

— (Miss) Phoebe Cousins. 

# # # 

OATMEAL COOKIES 

1 cup melted lard, 1 Yl cups brown sugar, 2 eggs, % tea- 
spoon soda dissolved in Ya c "P boiling water, 1 tablespoon cin- 
namon, Yl cup sour milk, 2 cups oatmeal, 2 cups flour, 1 cup 
raisins. — Mrs. P. A Dawley. 



COOKIES 



25 



OATMEAL COOKIES 

3 cups of oatmeal, 2 cups of brown sugar, 2 J/2 cups of flour, 
1 teaspoonful soda, 1 teaspoonful cinnamon, 1 cup raisins, mix 
dry, then add 1 cup melted butter or lard, 5 tablespoonsful of 
sweet milk, 2 well beaten eggs. Drop on a buttered tin and bake 
in a hot oven. — Mildred Durkee. 

OATMEAL DROP COOKIES 

1 cup sugar, Yl cup butter, 2 eggs, pinch of salt, Yl cup sour 
cream, 1 cup raisins, 2 cups oatmeal, 2 cups flour, 1 level tea- 
spoon soda dissolved in warm water. Mix thoroughly and drop 
in very small portions in buttered tins. A leader. 

— Mrs. F. H. Randall. 

SOUR CREAM COOKIES 

1 cup of sour cream, 3 tablespoons of milk, 1 teaspoon of 
soda, 1 teaspoon of salt, 1 cup of brown sugar, season. Flour to 
stir as tiff as you can with a spoon. Make little balls and put in 
tin. — Mrs. Ed Bassett. 

MACAROON OR COCOANUT COOKIES 

Yl cup sugar, whites of 2 eggs beaten stiffly, pinch of salt, Yl 
cup cocoanut, 2 cups corn flakes. Beat eggs stiff first, then add 
other ingredients. Drop on buttered tins. — Mrs. Blanche Coon. 

COCOANUT COOKIES 

2 cups brown sugar, 1 cup of lard, 3 eggs, Yl cup of molasses, 
Yl cup of sour milk, 1 Oc worth of bulk cocoanut, 1 teaspoon 
soda (Put Yl of this soda in the sour milk and the other Yl in 
the molasses), pinch of salt, pinch of ginger, flavor with vanilla, 
flour as thick as required (just so as to handle). 

— Mrs. Leon Ward. 

H> H> 

DROP COOKIES 

Two-thirds cup molasses, Yl cup buttermilk, 3 Yl cups flour, 
Yl cup shortening, 2 eggs, 1 teaspoon cinnamon, 1 teaspoon 
ginger, Yl teaspoon cloves, 1 teaspoon soda, Yl cup currants, 
1 cup raisins. — Miss Anna Neiding. 



26 



COOKIES 



DROP COOKIES 

1 cup sugar, Yl cup butter, two-thirds cup sour milk, 2 cups 
flour, 2 eggs, 2 teaspoons baking powder, 1 cup raisins, currants 
or nuts. —Mrs. W. O. Rollins. 

* H" H- 

HERMITS 

2 cups sugar, 1 cup butter, 1 cup chopped raisins, 3 eggs, 

1 teaspoon soda in 3 tablespoons milk, Yl cup currants, 1 tea- 
spoon cloves, 1 teaspoon nutmeg, 1 teaspoon cinnamon. Chop 
raisins fine, add flour, then roll out and bake in rather quick 
oven. — Mrs. Arthur Jackson. 

J£ * * V (VX . 

DROP COOKIES 

2 cups brown sugar, 1 cup lard or butter, 1 cup sour milk, 

2 eggs, 2 level teaspoons soda, 5 cups flour, 2 teaspoons baking 
powder, salt, flavoring and currants. Mix baking powder, salt, 
flour and lard as for pie crust. Make a hole in center. Mix 
other ingredients. Pour into flour mixture. Stir well and drop 

in small spoonsful on a greased tin. — Mrs. Andrew Biermacher. 

* * * 

FROSTED CREAMS 

1 cup shortening, Yl cup sugar, Yl. cu P molasses, Yl CU P 
sour milk, 2 cups flour, 2 eggs, 1 teaspoon cloves, cinnamon, 
allspice and ginger and soda. Bake either in loaf or layer. 
Cream shortening, sugar, molasses and milk, then add flour, 
spices and soda, at last add the eggs well beaten. 

* * * — Mrs. F. Honey. 

DATE COOKIES 

1 Yl cups of sugar, 1 cup of lard (scant), 2 eggs (beaten), 
1 package of dates, cut in small pieces, Yl cup of nut meats cut 
in small pieces, Yl teaspoon soda, Yl teaspoon cinnamon, pinch 
salt, 3 cups of flour, Yl teaspoon baking powder, 1 cup water. 
Mix and drop in small spoonsful on a greased tin and bake. 

H. * # — Mrs. Elmer Fullmer. 

DROP COOKIES 

1 cup brown sugar, Yl cup melted butter, 1 or 2 eggs (2 if 
you have plenty), Yl cup sweet milk, 1 cup of chopped raisins, 
1 Yl cups flour with 2 teaspoons of baking powder. Drop in 
baking pan. — Mrs. Fannie Bainbridge. 



COOKIES 



27 



"FIG BARS" FILLING 

Yl lb. figs, chopped, 3 !cups sugar,, one-third cup boiling 
water, 1 tablespoon lemon juice. Mix ingredients in order given 
and cook in a double boiler until thick enough to spread. Roll 
a piece of sugar cooky dough about 6 inches long and 3 inches 
wide. Now spread filling on Yl and double the other half 
over it. — Mrs Lydia Beasel. 

VANILLA WAFERS 

Cream Yl cup butter with 1 cup of sugar (or use lard and 
butter mixed), add 1 egg, 4 tablespoons sweet cream, 1 scant 
tablespoon vanilla, 1 Yl teaspoons cream tartar and scant 34 
teaspoon soda, sifted with flour enough to roll very thin and bake 
quickly. (These are fine). — Mrs. S. Meszwick. 

WAR TIME COOKIES 

1 level cup shortening, Yl CU P sugar and Yl cup Duff s mo- 
lasses, Yl teaspoon of cinnamon and ginger, 1 pinch of salt, 1 
cup of sour milk in which 1 teaspoon of soda has been dissolved, 
flour enough for stiff dough. Yl corn flour can be substituted. 
Roll out and bake in moderate oven. — Mrs. B. F. Wise. 

H> H" 

ENGLISH COOKIES 

2 cups of brown sugar, 1 cup of lard and butter, 1 cup of 
cold coffee, 2 eggs, 1 level teaspoon of soda, \ teaspoon of 
baking powder sifted in 3 cups of flour, 1 teaspoonful of nut- 
meg, 1 teaspoonful cinnamon, 2 cups seeded raisins. Drop off 
a spoon into a slightly greased pan. Bake in a quick oven. 

— Mrs. Carl Seckt. 

FRUIT COOKIES 

1 Yl cups brown sugar, 1 cup butter, 3 eggs, nutmeg, 1 tea- 
spoon baking powder, 1 teaspoon cinnamon, 1 cup currants, 1 
cup nuts chopped fine, and flour enough to roll out. 

— Mrs. H. E. Beardsley. 

¥ ¥ H- 

GINGER COOKIES 

1 cup molasses, 1 cup brown sugar, 1 cup lard, 1 teaspoon 
soda, 1 teaspoon ginger, lYl tablespoons boiling water. Mix 
soft, roll out and bake. — Mrs. Myron Ross. 



28 



COOKIES 



GINGER COOKIES 

2 cups light molasses, 1 cup brown sugar, 1 cup lard, 1 cup 
sweet milk, 1 teaspoon nutmeg, ginger, and cinnamon, 8 tea- 
spoons soda, pinch of salt, mix up and leave stand over night, 
and bake in the morning. — Mrs. J. Shuster. 

GINGER COOKIES 

1 cup of light brown sugar, two-thirds cup of butter, Yl cup 
of cold water, 1 egg, two-thirds cup of molasses, 1 large table- 
spoon of ginger, 1 large teaspoon of soda K and flour to make a 
thick batter. Drop by teaspoonful on a well greased pan. Bake 

in a moderate oven. — Mrs. R. H. Durkee. 

* * * 

MOLASSES COOKIES 

1 cup molasses, 1 cup brown sugar, 1 cup shortening, 1 table- 
spoon vinegar, 2 teaspoons ginger, 2 teaspoons soda, one-third 
cup water. Mix soft and bake in a quick oven. — Mrs. Wm. Tite. 

* * * 
MOLASSES COOKIES 

1 cup brown sugar, 1 cup lard, 1 cup molasses, 1 cup sour 
milk, 1 tablespoon (even) soda, 1 (scant) tablespoon ginger, 

1 tablespoon cinnamon. — Mrs. J. W. Slater. 

* * * 

MOLASSES COOKIES 

2 cups molasses, 6 level teaspoons of soda dissolved in 8 
tablespoons of boiling water, 2 scant teaspoons of alum dis- 
solved in 3 tablespoons of boiling water, 3 teaspoons of melted 
lard and 1 teaspoon of ginger, flour to roll well. — Rilla Mack. 

* * * 
CURLY PETERS 

4 cups flour, 1 Yl sugar, 2 eggs, Yl CU P butter, Yl CU P lard, 
Ya cup raisins, 1 cup nuts, flavor with vanilla, drop from spoon 

and bake. — Mrs. Nellie Leehman. 

¥ %• * 

WINE DROPS 

2 cups brown sugar, 3 tablespoons butter, 1 cup molasses, 
Yl cup hot water, 3 cups flour and 2 eggs, 1 teaspoonful cloves, 
salt, 2 teaspoonsful soda, 1 cup raisins. Drop from spoon and 
bake in moderate oven. Mrs. Ora Lehman. 



COOKIES 



COOKIES 



COOKIES 



29 



The Simpson Motor Co. 

Broad and Bridge Street 
Bell and Home Phones Elyria, Ohio 



FOR OLD LINE 

LEGAL RESERVE LIFE INSURANCE 

SEE 

H. W. Merriman or B. H. Coon 



Phones 2491 and 38181 



802 Bank Bldg., Elyria, Ohio 




The Star Piano 
Company 

3 1 6 Broad Street 
Elyria, Ohio 

PHONOGRAPHS AND 
RECORDS 



'''Hun* 



30 



COOKIES 



A Modern Hardware Store 

We don't stop with nails and bolts — but show a wonderful 
assortment of House Furnishings, Sporting Goods, Vacuum 
Cleaners, Victrolas and Records, Automobile Tires, etc. 

Phone your order and we will ship by Parcel Post and pay 
the charges 

Elyria Phone 7831 Bell 80 

DAY'S HARDWARE ' 

Opposite the Park Elyria. 



DOUBLE VISION GLASSES WITHOUT LINE OR SEAM 

Have you hesitated about wearing bifocal lenses 
because of the conspicuous line which blurs vision 
and makes you look freakish? KRYPTOK lenses 
are one solid piece without trace of line or seam 
and will give you perfect vision. You will be 
delighted with them. Let us serve you. 

Phone Appointment Call 2756 

C. J. MILLER 

Century Block, Elyria, O. 





DATE PIE 

1 lb. dates, 3 eggs, 1 pt. milk, 1 heaping tablespoon sugar. 
Stone dates, make custard and pour over. Makes two pies. 

# # # — Mrs. Myron Ross. 

SWEET APPLE PIE 

Line tin with pie crust, 1 cup grated sweet apple, 1 cup gran- 
ulated sugar, 1 teaspoon corn starch, 1 cup sweet milk, 1 egg. 
Season to taste with nutmeg. Bake. — Mrs. L. G. Tilberg. 

COCOANUT CREAM PIE 

Yl, pint milk, Yl CU P sugar, place in sauce pan and let come 
to boiling point, cream a tablespoon of flour with a little milk, 
yolk of one egg, and add to milk and sugar. Cook until thick 
then add Yl CU P grated cocoanut and a little vanilla. Fill baked 
shell and frost with white of egg. — Mrs. Wm. Harding. 

RHUBARB CUSTARD PIE 

2 cups rhubarb, 1 teaspoon flour, 3 teaspoons water, 1 cup 
sugar, 2 egg yolks, a little butter. Pour boiling water over rhu- 
barb and let stand 5 minutes. Drain off water, then add flour, 
water, sugar, butter and yolks. Pour into crust and bake. 

^ ¥ ^ — Mrs. F, J. Shuster. 

LEMON PIE 

2 cups water, 2 cups granulated sugar, 2 tablespoons corn- 
starch, 1 grated lemon (juice and rind), yolks of 2 eggs. Put 
all together and cook until it thickens. Fill baked shell and frost 

with white of egg. Brown in hot oven. — Mrs. Chas. Grills. 

¥ ff> flP 

LEMON PIE (Camouflage). 

Yl cup honey, 2 tablespoons cornstarch, 1 teaspoon butter, 1 
tablespoon good vinegar, 1 teaspoon lemon extract, or 6 drops 
lemon tube extract. Mix thoroughly and add 1 or 1 Yl cups 
boiling water. Stir in 2 beaten egg yolks and pour in pie plate 
lined with crust. Bake and use whites for top of pie. This filling 
makes a delicious sour sauce for puddings. — Mrs. Shriver. 



32 



PIES 



CHOCOLATE PIE 

2 cups milk, 2 tablespoons cornstarch, yolks of 2 eggs, 1 
tablespoon cocoa, butter size of hickory nut, Yl CU P sugar. Let 
milk and cocoa come to scald. Take yolks of 2 eggs and sugar, 
beat to smooth cream, add 1 tablespoon cornstarch to eggs and 
sugar. Stir the mixture into milk, and let boil until thick as cus- 
tard. Use whites for frosting. — Mrs. Haughman. 

* * 3f 

CREAM PIE 

Yl cup sugar, 2 tablespoons cornstarch, 1 pint sweet milk, 
yolks of 2 eggs. Put 1 pint of milk in double boiler, let come to 
a boil. Beat together the yolks, of eggs, sugar, flour, or corn- 
starch. Stir into boiling milk, and let boil until thick as custard. 
Flavor with lemon or vanilla. Use whites for frosting. 

— Mrs. Lewis Grills. 

%> * 

LEMON SPONGE PIE 

1st Mixture: The juice and grated rind of 1 lemon, two-thirds 
cup sugar, 1 tablespoon of butter, 2 scant tablespoons of flour, 
cream together. 

2nd Mixture: The yolks of 2 eggs, 1 cup of milk, mixed to- 
gether. 

3rd Mixture: The beaten whites of 2 eggs, add 1st and 2nd 
mixture, then 3rd. Make your pie frame and add the filling to 
the raw dough frame and bake in a moderate oven Yl bour. 

—Mrs. Geo. Oldfield. 

PIE CRUST 

3 cups of sifted flour, 1 cup lard, 1 teaspoonful salt, 1 tea- 
spoonful baking powder, Yl CU P of boiling water. Pour the hot 
water over the lard until melted, then add flour and baking 
powder and salt. Make two pies and a very crisp crust. 

— Mrs. E. M. Hathaway. 

NEVER FAIL PIE CRUST 

Sift 1 small teaspoon salt and 1 teaspoon baking powder in 
1 cup flour, drop in 2 tablespoonsful lard and add 3 tablespoons 
cold water. Roll thin. — Florence M. Putt. 



PIES 



33 



BANANA PIE 
FILLING for Crust 

1 e gg, Yl cup sugar, 3 tablespoonsful cornstarch, 3 cups water 
scant. When partly cool, slice in bananas. — Mrs. John Hawke. 

h- * # 

BANANA CREAM PIE 

Yolks of 2 eggs, Yi cup of sugar, small piece of butter, 1 tea- 
spoon of cornstarch, 1 pint of milk. Put milk on to scald, add 
rest and cook until thick. Put layer of cream in crust, then a 
layer of bananas, then cream, and frost whites of two eggs. 

* # # — -Mrs. Charles Brush. 

RASPBERRY CUSTARD PIE 

Pour 1 cupful of boiling milk over 1 egg, 1 tablespoonful of 
cornstarch, % cup of sugar and 1 tablespoonful of butter well 
mixed together. Stir all together until smooth, have an under- 
crust ready, put }/\ cup of raspberries, either fresh or canned. 
Then pour the custard into the crust. Canned strawberries or 
cooked apples may also be used. — Mrs. Wm. Knapp. 

PLAIN CUSTARD PIE 

1 Yl pints milk, 4 beaten eggs, 1 cup sugar, 1 teaspoon extract 
lemon. Mix thoroughly and add pinch of salt. Line deep well 
greased pie plate with short paste Y& °f an inch thick. Fill after 
placing in oven and bake 20 minutes in moderate gas oy,en. 

x % — Mrs. L. Terrell. 

RAISIN PIE 

Place a cup of milk in a double boiler. When it comes to a boil 
add a large tablespoon of flour, % cup of sugar, Yl teaspoon 
salt, yolks of 2 eggs well beaten, then add 1 tablespoon of 
butter and 1 cup chopped seedless raisins. When thickened, 
take from stove and add 1 teaspoon vanilla and pour into pie 
shell which has already been baked. Beat whites of eggs to a 
stiff froth with 2 tablespoons sugar, spread over top of pie and 
brown in oven. h- h- h- — Marion Mathews. 

RAISIN CREAM PIE 

1 cup milk, 1 egg yolk, Yl CU P sugar, 1 tablespoon corn starch, 
Yl teacup raisins, ground or chopped. Heat milk and stir in egg, 
sugar, cornstarch and raisins while hot. Beat white of egg and 
spread on top. , — Mrs. F. S. Tite. 



34 



PIES 



CHERRY PIE 

2 cups flour, Yl teaspoon salt, Yl CU P lard. Sift salt with 
flour, add fat and cut it with a knife. Add water slowly. Mix with 
a knife. Do not touch dough with the hands and keep it as cool 
as possible. Roll lightly in one direction only. Use very little 
flour on the board. Yl cup sugar, 2 tablespoons flour in bottom, 
1 cup stoned cherries. Bake 25 minutes. — Mrs. G. W. Longbon. 

APPLE CREAM PIE 

Line a pie tin with pastry. Pare, core and slice into tin suf- 
ficient tart quick-cooking apples to cover paste; sprinkle on them 
Yl CU P or more of sugar, with a rounding tablespoon of flour 
and Y% °f a teaspoon of cinnamon, cover with rich sweet cream 
and bake slowly until apples are done. Serve cold. 

— Cora Giles Ross. 

PUMPKIN PIE 

1 tablespoon of flour, 1 pinch salt, 1 teaspoon cinnamon, Yl 
teaspoon ginger, % cup sugar, 1 egg, 1 cup pumpkin, 1 cup milk. 

— Mrs. Earl Hawke. 

BUTTER SCOTCH PIE 

1 cup of brown sugar, 2 large tablespoons of butter, 2 large 
tablespoons of flour, 1 large cup of milk, 2 eggs, use maple 
flavoring. Melt the butter and sugar together. Mix flour, milk 
and egg yolks together and cook all together. Use beaten whites 
for top. — Mrs. Gordon. 

AS H> A? 

BUTTERMILK PIE 

1 Yti cups flour, 1 teaspoon baking powder, 1 scant teaspoon 
soda, 1 large tablespoon lard, pinch of salt. Wet with buttermilk. 
Roll about Y& of an inch thick. — Mrs. William Hawke. 

TOMATO PIE 

Fill crust with green tomatoes sliced thin and the juice of 1 
lemon, a little salt, and sugar % cup. Bake slow. 

— Mrs. H. E. Beardsley. 



PIES 



35 



RABBIT PIE 

This pie can be made the same as "game pie," excepting you 
scatter through it four hard boiled eggs cut in slices, cover with 
puff paste, cut a slit in the middle, and bake 1 hour, laying paper 
over the top should it brown too fast. — Mrs. W. Ashbolt. 

EGG PIE 

Make a pie crust as if for any pie, place the crust in tin, break 
several eggs in, enough to fill it, prick yolks with fork to make 
them run, season with salt, pepper and butter, add top crust, 
bake until done. Excellent hot or cold. Very desirable for 
lunches. — Mrs. John Reed. 

ORANGE PIE 

Beat together the yolks of 2 eggs, 1 cup sugar, the juice, pulp 
and grated rind of 2 oranges, add to 1 Yl\ cups boiling water 
which has been smoothly thickened with 2 tablespoons of corn- 
starch. Dissolve in a little cold water. Fill a baked pie shell with 
mixture. Cover with a meringue made of the whites of the 2 
eggs, whipped stiff with 2 tablespoons of confectionery sugar. 
Brown delicately in oven. — Mrs. Myron Ross. 

SAUSAGE ROLL 

Make pie crust and roll out as if for a turn-over, fill with raw 
sausage meat and bake until pie crust is done. Serve either hot 
or cold as desired. —Mrs. A. Lowe. 

flf flP 

COTTAGE PIE 

Cover the bottom 'of a greased baking dish with mashed 
potatoes. Add a thick layer of cold chopped meat — beef, pork, 
ham or fish. Season with salt, pepper, onion juice and moisten 
until the dish is heated through and potatoes browned on top. 

— Mrs: Meyer. 



36 



PIES 



Ebert's Quality Pharmacy 

5 7 1 West Broad Elyria, Ohio 

Home Phone 2458 Bell 2 3 1 -R 

We solicit your trade, because our stock is complete, 
our goods fresh and pure 

Walk Further West — You'll Do Best 



Mod ern Tailors 

Residence Phone 25 79 

SUITS AND OVERCOATS MADE TO ORDER 

We Guarantee to Please 
FRANK PRIHODA, Manager 
535 Broad Street, over Dreamland Elyria, Ohio 



PIES 



PIES 



6 



PIES 



37 



W. E. SHAY 

VICTROLAS AND RECORDS 




For Insurance 

SEE 

H. H. BENHAM 

Fire, Lightning, Wind, Cyclone, Tornado, Plate Glass, and 
Live Stock Insurance. 

Also Automobile Insurance of All Kinds, 

Telephone 183 No. 1 Sharp Block 

Elyria, Ohio 



38 



PIES 



•UDDIN 



m 



APPLE PUDDING 

Fill buttered dish with sliced apples, pour over them the fol- 
lowing batter: 1 tablespoon butter, Yl cup milk, 1 egg, Yl cup 
sugar, 1 cup flour, Yl teaspoon baking powder. Bake slowly till 
brown. Eat with milk. Other fruits can be used the saxne. 

■ — Mrs. Perry Dawley. 

CORNMEAL PUDDING 

1 egg, 1 tablespoon sugar, 1 teaspoon salt, 1 small tablespoon 
lard or butter, 1 large cup buttermilk, 1 teaspoon soda, 1 large 
cup cornmeal, two-thirds cup flour. Beat egg and sugar thorough- 
ly, then mix and steam 1 hour. Serve with cream arid sugar. 

— Mrs. King. 

CORN MEAL APPLE PUDDING 

Scald 1 cup corn meal with boiling water to make a thick 
paste, add Yl teaspoon salt and 1 tablespoon butter. Partly fill a 
pudding dish with peeled and cored apples, add Yl cup of 
sugar, Ya teaspoon cinnamon, Yl cup water, put on top of stove 
until they boil, then spread scalded corn meal on top and steam 
45 minutes or until apples are tender. Serve with cream and 
sugar. — Mrs. L. J Bassett. 

APPLE EN CASSEROLE 

Pare, core and slice 2 quarts of apples and put in an earthen 
dish, alternately, with 1 Yl cups of sugar, add Ya cup °f cold 
water. Cover the dish and bake in a moderate oven. Serve either 
hot or cold with cream. — Cora Giles Ross. 



CREAMED APPLE TAPIOCA 

3 cups milk, Yl cup sugar, 2 tablespoons tapioca, 6 apples, 
speck salt. Spread milk in double boiler, add tapioca and cook 
1 5 minutes. Add sugar and salt. Remove from fire. Pare and 
quarter apples, pour tapioca over them. Bake until apples are 
soft. Serve with cream. — Mrs. Florence Berlingette. 



40 



PUDDINGS 



APPLE DUMPLINGS IN SYRUP 

Pare and core tart apples, make a rich biscuit dough, cut into 
large rounds and place a cored apple in each round, wet edges 
and press together, cut two or three slits in each side of dump- 
lings, put 1 quart of water and 1 cup of sugar into a large granite 
pan, let come to a boil on top of stove, add 1 tablespoon of 
butter and a little cinnamon, drop in the dumplings and bake 25 
minutes in a hot oven. Serve with rich cream. 

— Mrs. S. J. Bassett. 

# * * 

PEACH PUDDING 

1 pint milk, 1 cup sugar, yolks of 2 eggs, 3 teaspoons flour. 
Pare and sprinkle with sugar, about 2 cups peaches, mix to- 
gether, put in double boiler, and cook until thick as custard. Beat 
whites of the 2 eggs and put over the top. — Mrs. Ray Durkee. 

TAPIOCA CREAM 

Soak 3 tablespoons pearl tapioca in water for several hours, or 
over night, if convenient. Add to it: 1 quart milk, and cook in a 
double boiler until tapioca is clear. Stir in % cup sugar, beaten 
with 2 eggs, and cook 2 or 3 minutes longer. Add a little salt 
and desired flavor. — Mrs. N. Hoskin. 

9fr 9fr 

TAPIOCA CREAM 

Three tablespoons of Pearl tapioca soaked 2 or 3 hours, or 
over night, in one cup of cold water. Boil 1 quart of milk and 
stir in the tapioca till it thickens. While on the fire stir in the yolks 
of 3 eggs, 1 cup sugar, 2 teaspoons of vanilla and a pinch of 
salt. Beat the whites and stir them in after taking from the fire. 

—Mrs. E. D. Dye. 

* * # 
PEACH TAPIOCA 

Soak Yl CU P tapioca in Yl pint cold water over night. Fill a 
baking dish half full of canned peaches, leaving out syrup. 
Sprinkle with sugar. Add to the peach syrup the tapioca, Yl CU P 
sugar and Yl CU P boiling water. Boil this until perfectly clear, 
then pour over the peaches and bake slowly for Yl hour. Cool 
and serve with whipped cream. — Mrs. Emma Rose. 



PUDDINGS 



41 



FIG PUDDING 

Chop Yl lb- figs very finely, mix with them Y\ lb. coarse 
sugar, 1 tablespoonful molasses, 4 tablespoons milk, 1 Yl lbs. 
flour, Yd lb. suet chopped, 1 egg, pinch nutmeg. Put pudding in 
a buttered mould and boil 5 hours. — Mrs. Charley Hicks. 

h- * * 

FIG PUDDING 

1 cup chopped figs, 1 cup suet, 2 cups bread crumbs, 1 egg 
(well beaten), 24 cup water, Ya teaspoon salt. Mix and steam 
2 hours. Serve with a hard sauce. — Mrs. L. G. Tilberg. 

ORANGE PUDDING 

Slice and peel 2 oranges, cover with sugar and let stand in a 
bake dish 1 0 minutes. Prepare a custard of Yl P mt milk, Yl CU P 
sugar, yolk of 1 egg, 1 Yl teaspoons flour. Cook until thick. Pour 
over oranges and frost with the white of 1 egg. If browned in 
hot oven, is improved. — Mrs. J. W. Slater 

DATE PUDDDING 

1 cup dates stoned and in halves, 1 cup English walnuts 
(chopped), Yl CU P sugar, 2 eggs, 1 tablespoon flour, 1 teaspoon 
baking powder. Bake in slow oven for 20 minutes. Serve cold, 
cut in squares, cover with whipped cream. — Mrs. George Barr. 

DATE PUDDDING 

1 cup chopped dates, 1 cup chopped nuts, 1 cup sugar, 1 
cup milk, 1 tablespoon flour, two-thirds teaspoon baking powder, 
1 egg well beaten, lump of butter size of egg. Bake 45 minutes 
in slow oven. # # * — Mrs. Arthur Robinson. 

RAISIN PUDDING 

Mix well together the beaten yolk of one egg, 24 CU P molasses, 
24 cup raisins, Yl CU P bot water, in which a teaspoon of soda 
has been dissolved. Then add 2 cups flour. Bake in moderate 
oven until done. Serve with butter sauce. English walnut meats 
may be added if desired. — Mrs. Arthur Lattig. 

RAISIN PUDDING 

1 egg, 1 cup granulated sugar, 1 teaspoon butter, 1 cup milk, 
1 cup sifted flour, 2 teaspoons baking powder, Yl CU P raisins. • 
Steam !4 hour. Serve with hard sauce. — Mrs. Tilberg. 



42 



PUDDINGS 



CHERRY ROLL 

1 pint flour (well sifted with salt), 1 teaspoon salt, 1 table- 
spoon sugar, 2 teaspoons baking powder, 1 tablespoon butter. 
Add sweet milk enough to moisten, and work like biscuit dough. 
Divide the dough into five parts, lay a handful of cherries in 
each part, place in deep pan and cover with the following sauce: 
1 tablespoon butter, 1 cup granulated sugar, beat until creamy, 
then add 1 pint boiling water, stir well, pour over rolls and bake 
20 minutes. — Mrs. Ray Durkee. 

CHERRY PUDDING 

1 cup sugar, 1 Yl cupsful flour, Yl CU P rnilk, 2 eggs, 1 tea- 
spoon butter, 2 small teaspoons baking powder, and a pinch of 
salt. Put cherries or any kind of codked fruit on the bottom of 
a baking dish, cover with batter and steam % of an hour. Sauce: 
1 pint of juice from fruit diluted with water, 1 cup sugar, 1 
tablespoon butter, 1 tablespoon cornstarch. — Mrs. Geo. Hills. 

CHOCOLATE CUSTARD 

1 pint milk heated to boiling, 2 tablespoons cornstarch, 2 Yl 
tablespoons chocolate, Yl CU P of sugar, Yl teaspoon vanilla, Yl 
cup cold milk. Mix chocolate, corn starch and sugar and add 
cold milk, stirring until smooth. Add this to the boiling milk and 
cook 1 5 minutes in a double boiler. Flavor with vanilla and 
turn into cups or glasses when cold. — Mrs. H. L. Cousins. 

# * * 
CHOCOLATE BREAD PUDDING 
1 cup bread crumbs, 2 cups milk, 2 tablespoons cocoa, Yl 
cup sugar, Yl teaspoon salt. Soak crumbs and milk until soft. 
Add sugar, salt and cocoa to soaked crumbs. Put into a baking 
dish and bake in a moderate oven about 30 or 40 minutes. 
Serve with cream and sugar or chocolate sauce. 

— Mrs. Florence Berlingette. 

j£ ifc AS 

FRUIT PUDDING 

1 cup sugar, 1 cup of sweet milk, piece of butter size of 
an egg, 2 teaspoonsful of baking powder, flour to make a stiff 
batter. Dressing: 2 cups of cherries (any fruit), 1 cup of sugar, 
« piece of butter, 2 cups of water. Put buter in pan first and pour 
dressing over. Bake in moderate oven. — Mr,s. E. W. Hawke. 



PUDDINGS 



43 



BOILED RICE PUDDING 

1 Yl cups of boiled rice, two-thirds cup of raisins, 2 eggs, Yl 
cup of sugar, J/g teaspoon of cinnamon, Yl teaspoon salt, 1 pint 
of milk. Separate the whites and yolks of the eggs, add to the 
yolks 2 tablespoonsful of the milk, place the rest of the milk 
on fire in double boiler. Wash raisins and add to the milk and 
cook until soft — usually 15 minutes. Add the rice; cook 5 
minutes longer, then add the yolks of the eggs, to which has 
been added the sugar, salt and spice. Stir well. Cook 2 or 3 
minutes, remove from fire and pour pudding into serving dish. 
Beat whites of the eggs light, add 1 tablespoonful sugar, spread 
on pudding and brown delicately. — Mrs. F. R. Cousins. 

f& S& rfi 

FRUIT PUDDING 

1 cup of dark molasses, 1 cup sour milk, 1 teaspoon soda, 
Yl cup shortening, 1 teaspoon cloves, 1 teaspoon finely ground 
coffee, 1 teaspoon cinnamon, Yl 1°. currants, Yl Mb. raisins, nut- 
meg to taste, flour to make stiff batter. Citron chopped fine may 

be added. Steam 3 hours. — Effie M. Carpenter. 

* # # 

PRUNE PUDDING 

1 cup of stewed prunes chopped fine, Yl teaspoon cream tar- 
tar, Yl cup sugar, whites of 4 eggs, well beaten. Bake 1 5 minutes 
and serve with dressing. — Mrs. Kelser. 

PRUNE PUDDING 

Cook 1 lb. prunes, stone and chop fine, 54 cup of white 
sugar, whites of 3 eggs beaten stiff. Then mix all together and 
bake 5 minutes, then serve with whipped cream. — Mrs. Lattig. 

\ H- * # 

PRUNE WHIP 

Beat whites of 3 eggs with pinch of salt, one-third cup sugar, 
Ya teaspoon baking powder, add Yl cup prune pulp, bake in a 
slow oven until firm — about 30 minutes. Sauce: Yolks of 3 eggs 
beaten, add one-third cup sugar, 1 Yl cups milk, stir on the stove 
until it comes to boiling point, take from the fire, add 1 tea- 
spoon vanilla. — Mrs. N. J. Hoskin. 



44 



PUDDINGS 



CARROT PUDDING 

1 cup suet, 1 Yl cup raw carrots, 1 Yl cups raw potatoes 
(measured after grated), 2 cups raisins, 1 teaspoon soda, 1 
teaspoon salt, 1 cup sugar, 1 cup flour. Stir well and let stand 
10 or 15 minutes, then steam 4 Yl hours. Served with any 
pudding sauce. — Mrs. W. A. Young, Cleveland, Ohio. 

INDIAN PUDDING 

1 pint of water (boiling, salt to taste, then add 1 cup corn 
meal, cook and let cool; 1 cup sugar, a little cinnamon, Yl CU P 
raisins, 2 well beaten eggs, 1 pint of milk, a little flavoring, 
butter size of a hickory nut. Bake about an hour. 

Pudding Sauce 

Boil Yl cup of sugar, 1 pint of water, 1 tablespoon butter or 
substitute, beaten yolk of 1 egg, 1 tablespoon flour or corn 
starch, mixed smooth in cold water. — Mrs. A. Stocking. 

MONICA PUDDING 

3 teaspoons of melted butter or crisco, 2 cups milk, 3 eggs, Yl 
cup flour, cup sugar and a little salt. Heat 1 cup of milk, add 
the cup of flour, then stir into boiling milk. Stir and cook 5 
minutes. Should be smooth. Remove from fire, add crisco, sugar, 
yolks of eggs well beaten, salt and vanilla, and the whites of 
eggs well beaten. Put in baking dish. Set in pan half full of 
boiling water. Bake 35 minutes. 

SAUCE— Try This 

Ya cup butter or crisco, Yl cup powdered sugar, Yl cup cream, 
Yl teaspoon vanilla. Bring to a boil. — Mrs. H. E. Beardsley. 

ROLY-POLY PUDDING 

% quart of flour, 2 teaspoons baking powder, heaping table- 
spoon butter rubbed into flour, add sweet milk enough to make 
a soft dough. Roll out and spread with peach preserves or red 
raspberries. Roll and place in pie tin, steam Yl hour. Sauce: Heat 
1 pint water, Yl cup sugar; when it comes to a boil stir in 1 
tablespoon cornstarch dissolved in a little cold water. Add 2 
tablespoons butter, 1 tablespoon vinegar and essence of lemon. 

— Mrs. Emma Rose. 



PUDDINGS 



45 



COTTAGE PUDDING 

Yl cup sugar, 1 tablespoon butter, Yl cup milk, I egg, 1 
teaspoonful baking powder, 1 teaspoonful vanilla, flour to stiffen. 
Bake in a moderate oven. The cake can be cold served with the 
following hot sauce: 1 heaping tablespoon of corn starch, 1 ta- 
blespoon butter, 1 cup sugar, 1 teaspoon vanilla, 1 pint water. 
Put on fire and let it thicken, but be careful it doesn't scorch. 

— Mrs. F. D. Lon^bon. 

* * * = 

GOOD MOLASSES PUDDING 

1 cup molasses (if you have the very black it would be better 
to have Yl molasses and Yl brown sugar), 1 egg, Yl cup cold 
water, 1 Yl cups flour, 1 teaspoon soda, a very small pinch of 

salt. Steam one hour. . — Mrs. A. Stocking. 

* * * 

HOT SAUCE FOR PUDDING 

Mix 1 tablespoon of flour with 1 tablespoon of butter, add 
Yl pint boiling water, let boil a little, then add 1 cup sugar. Pour 
while hot on to 1 well beaten egg, or if you happen to have 
an extra white of an egg you can use that in place of the whole 

egg. Flavor with vanilla. Mrs. A. Stocking. 

* * * 

CHOCOLATE BLANC MANGE 

1 pint milk, 2 tablespoons cornstarch, 2 tablespoons cocoa, 1 
teaspoon vanilla, speck salt, 4 tablespoons sugar. Bring milk to 
boiling point and stir in cornstarch, sugar, salt, and cocoa, made 
smooth with a little cold milk. Let steam Yl an hour in double 
boiler. Pour into moulds, rinsed in cold water, and let cool. 
Serve with cream. — Mrs. Florence Berlingette. 

AN EMERGENCY DESERT 

Cut slices from a glass of firm jelly circular shaped and place 
each one separately in an individual dessert dish. Slices should 
be about Yl inch in thickness. Pile whipped cream on top, or if 
that is not available, beat one egg white until stiff, add suga^r and 
cocoa to taste and any bits of left-over fruit chopped fine. A 
cornstarch sauce is good with this also. One cup milk, 1 table- 
spoonful of sugar, 1 teaspoonful cornstarch boiled together, stir- 
ring constantly until thick. Cool, pour over jelly and serve. 

— Florence M. Putt. 



46 



PUDDINGS 



DELICATE PUDDING WITH CUSTARD 

1 cup milk, 1 Yl teaspoons cornstarch, 1 egg white, 2 teaspoons 
sugar, Yl teaspoon lemon. Boiled Custard: Two-thirds cup milk, 

1 egg yolk, 2 teaspoons sugar, few grains salt, Y& teaspoon 
vanilla. Cook until done. — Mrs. C. S. Brush. 

* * * 

HONEY CORN STARCH PUDDING 

Mix 1 cup honey, Ya teaspoon salt, 4 tablespoons cornstarch 
and 2 eggs. Stir into 4 cups scalding milk. Stir until smooth over 
boiling water until it thickens, then cover and cook 1 5 minutes. 
Pour into wet moulds and serve with cream and sugar. 

— Mrs. Shriver. 

SIMPLE CORN STARCH BLANC MANGE 

To make enough to serve five persons, allow 1 pint of milk, 
Yl teaspoonful of salt, 1 teaspoonful of vanilla, 2 tablespoons 
of cornstarch, 2 tablespoons of sugar. Wet the cornstarch in half 
a cupful of the milk, then heat the rest in a double boiler; when 
boiling add the cornstarch. Cook about ten minutes, then put in 
salt and sugar. Remove almost immediately from fire and when 
partly cooled add the vanilla. Turn this into pudding cups that 
have been wet with cold water, and set away in a cold place. 
When cold and firm turn out and serve with a: 

Chocolate Sauce 

Yl cup of grated chocolate, Yl cup °f milk, Yl cup of sugar, 

2 teaspoonsful of vanilla. Boil milk and chocolate together until 
they form a smooth paste, then add the sugar. Remove from fire 
and when cool add the vanilla. — Mrs. F. R. Cousins. 

CARAMEL PUDDING 

5 tablespoons cornstarch, 2Yi cups medium or dark brown 
sugar, 2Yi cups boiling water, % cup nut meats. Mix cornstarch 
and sugar together in the kettle. Add boiling water gradually, 
stirring constantly. Boil for 5 minutes, stirring constantly. Nuts, 
dates or figs may be added after boiling. They should be broken 
or cut. Mold in a large dish or in individual cups. Serve cold, 
with or without cream. If pudding is too sweet, less sugar may 
be used or lemon juice may be added. — Mrs. Wm. Harding. 



PUDDINGS 



47 



CUSTARD SAUCE 

Yl CU P scalded milk, yolk of 1 egg, 1 teaspoon sugar, pinch 
of salt, flavor with vanilla. Mix egg, sugar and salt thoroughly. 
Add milk slowly. Stir constantly and return to double boiler. 
Stir until custard will coat silver spoon. Cool and add flavoring. 

— Mrs. J. Spencer. 

LEMON PUDDING 

Cake part: Yl CU P sugar, 1 egg, 1 teaspoon baking powder, 
Yl CU P milk, Yl CU P flour, 1 tablespoon butter, vanilla. Mix 
butter and sugar, add milk, sift in flour and baking powder, 
then add beaten egg. Bake about 20 minutes in moderate oven. 
Lemon dip: Two-thirds cup sugar, 1 tablespoon cornstarch, 1 
cup boiling water, 1 teaspoon butter, juice of 1 lemon. Mix 
sugar, water, lemon juice. Put on stove. Mix cornstarch with 
water until smooth, add to mixture, then add butter and cook 
until fairly thick. — Mrs. R. I. Durkee. 

H> H' 

RICE PUDDING 

Yl CU P Weidman fancy seeded raisins, 2 tablespoons uncooked 
Weidman rice, dash of salt, 2 yolks of eggs beaten, one-third 
cup or sugar, meringue. Cook rice with salt in double boiler until 
soft (about 1 hour), add the yolks of eggs and stir 2 minutes 
until thick. Place in baking dish, cover with meringue (made 
from stiff whites of 2 eggs with 4 tablespoons of sugar added and 
beaten again), and place in slow oven a few moments to brown 
meringue. ^ ^ „ — Mrs. W. Wilson. 

VEGETABLE PUDDING 

1 cupful grated carrot (raw), 1 cupful grated potato, 1 cupful 
chopped suet or butter, I cupful chopped raisins, 1 cupful brown 
sugar, 1 cup flour, 1 teaspoon soda, stirred into the potato, 1 
teaspoon each of cloves, nutmeg and cinnamon. A little salt. 
Stir all together and steam 3 hours. Serve with cream sauce. 

* # at — Mrs. George Baker. 

STEAM PUDDING 

% cup water, '/4 cup sugar, 1 teaspoon butter, 1 Yl teaspoon 
baking powder, little salt, and any kind of fruit, 1 Yl cups flour. 

Mrs. George Baker. 



48 



PUDDINGS 



YORKSHIRE PUDDING (Used with Beef Mainly). 

2 eggs (beat well), 1 cup milk, 2 cups flour, 2 teaspoons 
baking powder, Yl teaspoon salt. Bake. — Mrs. J. Reed. 

tf> & *{• 

ENGLISH PLUM PUDDING 

1 lb. flour, 1 lb. bread crumbs, 1 lb. raisins, 1 lb. suet, 1 lb. 
sugar, 4 eggs, 1 Yl pints of milk or enough to make hold together 
in stiff dough. Stone the raisins if necessary. Boil from 3 to 4 
hours. Currants can be added if desired. — Mrs. L. T. Davis. 

SUET PUDDING 

Yl lb. raisins, Yl Mb. citron, Yl lb. prunes (seeds removed), 
1 cup chopped suet, 1 cup rolled crackers, 1 cup flour (wheat), 
1 cup barley flour, 1 teaspoon cinnamon, Yl teaspoon cloves, Yl 
allspice, 2 teaspoons cream of tartar, 1 teaspoon soda. Stir up 
with cold water and steam. Serve with sauce : 1 pt. cream beaten 
stiff, Yl cup sugar, 1 teaspoon vanilla. — Mrs. E. J. Dwire. 

H- H- * 

SUET PUDDING 

1 cup chopped suet, 1 cup molasses, Yl cup sugar, 1 cup 
sweet milk, 1 cup raisins, 1 cup currants, Y* cup citron, 1 cup 
bread crumbs, 1 teaspoon soda, 1 teaspoon baking powder, 
flour to make stiff dough and a little salt. — Mrs. Elizabeth Cousins 

SUET PUDDING 

1 cup sugar, 1 cup suet chopped fine, 1 cup chopped raisins 

or dates, 2 cups flour, 1 cup sour milk, 1 egg, 1 teaspoon soda. 

Steam 1 hour. — Mrs. Wm. Tite. 

^ # r£ 

GRAHAM PUDDING 

1 Yl cups graham flour, 1 cup sour milk, Yl cup molasses, 1 
cup raisins, 1 teaspoon soda, scant teaspoon salt. Steam 1 hour 
and serve with whipped cream. — Mrs. Arthur Carpenter. 

* # # 

GRAHAM PLUM PUDDING 

1 Yl cups graham flour, 1 cup molasses, Yl cup milk, 1 cup 
seeded raisins, 1 teaspoon cinnamon, Yl teaspoon soda, Yl tea- 
spoon cloves. — Mrs. Clare Haven. 



PUDDINGS 



49 



GRAHAM PUDDING 

Yl cup molasses, Yl cup sweet milk, Yl cup raisins, 1 tea- 
spoon soda in milk, 1 Yl cups graham flour, spice to taste, butter 
size of an egg. Steam 2 or 2J4 hours. Sauce: 1 cup sugar, 2 
tablespoons vinegar, butter size of an egg, 2 cups hot water. 
When the mixture boils, stir 1 teaspoon flour smooth with cold 
water and add slowly. Nutmeg may be added. — Mrs. J. Hawke. 

# * «Y- 

PRUNE WHIP 

Stew 1 2 large prunes, chop fine, mix with whites of 3 eggs, 
beat lightly, 1 cup sugar. Bake 20 minutes. Serve with whipped 
cream. — Mrs. Demaline. 

PUDDING SAUCE 

1 cup brown sugar, 1 teaspoon of butter, 1 teaspoon of vanilla, 
2 tablespoons of flour or cornstarch. Mix and pour boiling water 

over and cook till thick. — Mrs. Harley Reisinger. 

# * * 

CHOCOLATE SAUCE FOR ANY PUDDING 

Mix 1 cup sugar, 3 teaspoonsful cocoa, 1 tablespoonful flour, 
pour 1 cup of hot water, put on and boil 5 minutes. Can add a 

little butter. — Mrs. C. Stienle. 

# # » 

BLANC MANGE NUT SUNDAE 

To 1 pint of boiling milk add 2 tablespoons cornstarch, 1 
tablespoon sugar and a pinch of salt dissolved in cold milk. 
Cook until it thickens and pour into individual dishes. Before 
serving sprinkle with nuts and pour over it a syrup made by 
cooking together 2 teaspoons cocoa, Ya pint water, two-thirds 
cup sugar, 2 teaspoons cornstarch. Boil until thicjc. 

— Miss Helen Dawley. 

¥ # H- 

BAKED APPLES 

Take sour apples and pare. Do not quarter. Cut out blow 
and stem ends. Stick cloves all over them. Put a little butter 
and a small quantity of sugar in the stem end. Put in a baking 
tin with a little water. Bake quickly and serve hot. 

— Mrs. Lucy Hance. 



• 



50 



PUDDINGS 



POTATO DUMPLINGS 

Take medium sized dish cold boiled potatoes, 4 slices bread, 
1 onion. Run through meat grinder, salt and pepper to taste, add 
nutmeg (if desked), 1 tablespoon butter. Beat 2 eggs, then 
pour over mixture. Work thoroughly with hands, then form 
into balls, and boil in soup broth or salt water for 1 0 minutes. 

— Mrs. Grant Grundy. 

ENGLISH CHRISTMAS PLUM PUDDING 

1 pound of raisins, 1 pound of currants, 1 pound of suet, 1 
pound of flour, 6 eggs, Yl pound of brown sugar, 1 nutmeg, 1 
pint of milk, 1 teaspoonful of salt; mix these ingredients thorough- 
ly. Place them in a strong pudding cloth, which has been wet 
and covered with flour; tie up the cloth, not leaving much room 
for the pudding to swell. Serve with rich sauce after boiling 5 
hours. — Mrs. Smithe. 



PUDDINGS 



5! 



J 



GRAHAM SYSTEM OF SHORTHAND 

As appreciated by United States Attorney General A. Mitchel Palmer: 
"I received my appointment as Official Court Reporter 
just about one year after I began the study of shorthand. 
My success speaks pretty strongly for the Graham system 
as the QUICKEST LEARNED and EASIEST WRITTEN. It 
is the MOST LEGIBLE system of shorthand in this country." 
Taught in Day and Evening classes to young men and women. 

INVESTIGATE NOW 

THE ELYRIA 

Business College 



You cannot cook good if you can not see good 



HASERODT 

will make you see better with glasses. 



HASERODT 

At the Town Clock, Elyria, Ohio 

Don't go home until you look in 
Haserodt's Window. 



52 



PUDDINGS 



Children r s apparel Shop 

INFANTS' OUTFITS A SPECIALTY 

249 Second Street, Elyria, Ohio 

E. A. Welsh 

LIMOUSINE INVALID CAR 

Don't Forget Our Curtain and Rug Department 

Both Phones 

West Bridge Street Elyria, Ohio 



BROWN BREAD 

2 cups sour milk, 3 cups graham flour, 1 cup chopped raisins, 

1 cup molasses, 2 teaspoons soda, Yl teaspoon salt. Put in 
coffee cans and steam 2 hours, then bake 20 minutes in oven. 
Worth trying. — Mrs. L. G. Tilberg. 

¥ ¥ ¥ 

BROWN BREAD 

3 cups sour milk, Yl cup brown sugar, 3 tablespoons molasses, 

2 teaspoons soda, 5 cups graham flour, salt. Let rise % hour. 
Bake 1 hour. . . —Mrs.. Leon Bassett. 

BOSTON BROWN BREAD 

1 cup white flour, 1 cup graham flour, 1 Yl cups corn meal, 
1 Yl cups cold water, Yl cup molasses, 1 teaspoon soda, 1 cup 
chopped raisins. Steam 3 Yl hours. — Mrs. F. Baker. 

BOSTON BROWN BREAD 

1 pint sweet milk, 1 cup molasses (or brown sugar), (or half 
of each), 1 cup white flour, 1 cup corn meal, 2 cups graham 
flour, 1 teaspoon soda, 2 teaspoons cream tartar. Steam 3 hours. 

* h. * — Mrs. Perry Hathaway. 

BROWN BREAD 

2 cups sour milk, two-thirds of a cup of granulated sugar, 2 
and two-thirds cups graham flour, Yl teaspoonful salt, 2 tea- 
spoonsful soda, 1 teaspoonful baking powder, 1 cup chopped 
raisins, lastly add 1 tablespoon lard. Bake 1 hour. 

3. 3. * — Mildred Durkee. 

BROWN BREAD 

1 cup white flour, 1 cup graham, 1 cup bran, 1 cup sweet 
milk, Yl cup molasses or sugar, Yl cup hot water, 1 egg, 1 tea- 
spoon salt, 1 teaspoon soda, 3 tablespoons melted shortening. 
Bake. # # # — Mrs. F. Baker. 

GRAHAM BREAD 

1Yl cups sour milk, 2 cups graham flour, 2 cups white flour, 
Ya cup molassees, J/4 cup sugar, 1 teaspoon salt, 2 teaspoons 
soda Let rise % hour and bake. — Mrs. Addison Crowell. 



I 



54 



BREAD, MUFFINS, ETC. 



POTATO BREAD 

Directions for 1 loaf: Yl uncooked potato, 1 teaspoon 
salt, 2 Yl cups flour, Ya cake compressed yeast, 1 teaspoon sugar. 
Boil the potatoes in skins. Drain, dry, peel and mash. Add the 
salt and sugar. Blend the yeast in one-third cup of the water 
which was drained from the potatoes. Beat this into the potato, 
then knead in the flour to make a stiff dough. Form this into a 
loaf and let rise till thoroughly light. Bake from 50 minutes 
to 1 hour. — Mrs. Wm. Harding. 

* * H- 

GRAHAM BREAD 

2 cups buttermilk, 1 egg, Yl cup sugar, little salt, 1 teaspoon 
soda, 2 cups graham flour and a little white flour. Make quite 
stiff. -Bake or steam. — Mrs. George Baker. 

H- H- * 

DRY OATMEAL BREAD 

1 quart boiling water, 2 cups dry rolled oats, Yl cup sugar, 1 
tablespoon salt, 1 heaping tablespoon lard, 1 compressed yeast 
cake dissolved in a little luke warm water. About 3 quarts flour 
to mix stiff. 

Operation: Pour boiling water over rolled oats, cover tight 
and allow to stand until blood warm (98 degrees). Add other 
ingredients and mix stiff. Proceed as in any bread. Mixing down 
after first rising in big loaf improves it. This makes 4 loaves. 
Bake fast for 1 0 or 15 minutes, then slowly until done — about 
I hour. * * * — Mrs - R °y Miller - 

OAT BREAD 

When baking white bread save out 1 Yl pints of sponge before 
making in the big loaf, take 2 cups rolled oats, I tablespoon 
sugar, 1 tablespoon salt, butter size of a large walnut, % cup 
Karo syrup, cover with 2 cups boiling water, let stand until luke- 
warm, then add 1 Yl pints light sponge and add flour enough 
to make a smooth loaf, rather soft. Let rise twice its size, shape 
into loaves, let rise again to twice its size and bake. This bread 

— Miss Helen Dawley. 

* * # 

BRAN BREAD 

2 eggs, 1 cup sugar, 3 cups sour milk, 3 teaspoons soda, a 
little salt, 3 cups bran, 3 cups graham. — Mrs. F. S. Tite. 



BREAD, MUFFINS, ETC. 



55 



CORN MEAL BREAD 

1 Ya cups of milk, 1 cup cornmeal, 1 teaspoon salt, cook in 
double boiler for 20 minutes, when nearly cool add 1 tablespoon 
shortening, 2 tablespoons syrup, 3 cups of bread sponge, a few 
raisins if liked, enough wheat flour to knead into a loaf, let rise 
and bake. — Mrs. W. Bracey. 

CORN BREAD 

2 cups cornmeal, 2 cups flour, 4 teaspoons baking powder, 
2 cups milk, Yl teaspoon salt, a little melted butter. 

* * * — Mrs. Will Plas. 

CORN BREAD 

2 teaspoons of soda dissolved in 2 and one-third cups of sour 
milk, Yl CU P molasses, % cup brown sugar, 1 cup raisins, Yl cup 
nuts, currants or raisins, 4 cups graham flour, Yl cup cornmeal. 
Raise 24 of an hour and bake 1 hour in slow oven. 

^ ^ ^ — Mrs. Leon Ward. 

GINGER BREAD 
No eggs or milk in this. 1 scant cup sugar, pinch of salt, Yl 
cup lard, 1 cup molasses or Karo syrup, 1 tablespoon each of 
ginger and cinnamon, 1 cup strong cold coffee in which 1 scant 
tablespoon of soda has been dissolved, 3 cups flour. Sprinkle 
granulated sugar over top when ready to bake. 

^ # . # — Mrs. J. A. Durkee. 

NUT BREAD 

2 cups bread sponge, 2 cups of rolled oats, and pour 2 cups of 
boiling water over your oats, let cool, 1 teaspoon shortening, 1 
cup raisins, Yl cup molasses or 1 cup brown sugar, pinch of salt, 

nuts. Bake about % hour. , — Mrs. H. F. Haven. 

# # * 

SOFT YEAST 

1 handful hops, steeped in 1 quart of boiling water, grate 6 
good-sized raw potatoes, add 1 teacup sugar, 1 tablespoon salt. 
Pour into this the quart of hop water and cook, stirring constant- 
ly till thick. When cooled to lukewarm add 1 yeast cake. Let 
stand at least 1 2 hours before using. After it works keep in a 
cool place. Use 1 1 cupful in place of a yeast cake when baking. 

— Mrs. L. J. Bassett. 



56 



BREAD. MUFFINS, ETC. 



NUT BREAD 

1 cup sugar, 2 cups sour milk,. 1 teaspoon soda, little salt, few 
nut meats, 3 cups graham flour, 1 cup white flour. Stir all to- 
gether. 2 loaves. * * * — Mrs. O. Burkley. 

SOUTHERN BISCUITS 

2 cups of self-rising flour. 1 spoonful of lard. Mix with warm 
milk. Knead into soft dough and roll, cut with a biscuit cutter, 
prick each with a straw. Cook in a hot oven 1 0 minutes. 

^ ^ ^ — Mrs. Charley Hicks. 

BAKING POWDER BISCUITS 

2 cups flour, 4 level teaspoons baking powder, 1 teaspoon 
salt, % to 1 cup of milk, 2 tablespoons fat. Mix soft dry in- 
gredients cut in the fat, add gradually the liquid, mixign with a 
knife, to make soft dough. Toss on a flour board. Roll to /2 
inch thickness, shape with a biscuit cutter. Bake in a hot oven 
12 to 15 minutes. Do not butter the pan in which they are 
baked. * * * — Mrs. C. W. Longbon. 

GRAHAM GEMS 

1 cup whole wheat flour, 1 cup white flour, 1 cup sour milk, 
one-third cup sugar, 1 egg, 1 tablespoon shortening, Yl teaspoon 

soda, 1 teaspoon baking powder. — Mrs. D. Cook. 

* # 

GRAHAM GEMS 

2 cups white and 2 cups graham flour, 2 cups buttermilk, 2 
tablespoons cream, 2 tablespoons sugar, 2 teaspoons baking 

powder, a little soda. — Mrs. Charlie Brush. 

* * * 

OATMEAL GEMS 

Soak 2 cups of rolled oats over night in 1 Yl cups of sour 
milk. In the morning add 1 beaten egg (may be omitted), 1 
even teaspoon soda, 2 tablespoons sugar, Yl teaspoon of salt; 
lastly beat in 1 cup of flour and 1 teaspoon melted shortening. 
Bake in gem pans in hot oven. Delicious for breakfast. 

* * * — Mrs. F. S. Tite. 

SOUR CREAM MUFFINS 

1 Yl cups flour, 2 eggs. % cup sour cream, 3 teaspoons melted 
butter, one-third cup sugar, Yl teaspoon salt, 2 teaspoons baking 
powder, % teaspoon soda. — Mrs. Erie Cowley. 



BREAD, MUFFINS, ETC. 



57 



WHEAT MUFFINS 

2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 
2 tablespoons butter, Yl teaspoon salt, 1 egg. Mix dry ingre- 
dients, add milk, beaten egg and melted butter. — Mrs. Feidens. 

t£ t£ ifr 

MUFFINS 

2 cupsful flour, Yl teaspoon salt, 4 teaspoonsful baking pow- 
der, 2 tablespoonsful sugar, 2 tablespoonsful melted butter, 1 
cupful of milk, 1 egg. Sift together the dry ingredients, beat the 
egg, add the melted butter, mix into the dry ingredients, fill well 
buttered muffin tins half full and bake in a moderate oven for 
20 minutes. ^ ^ ^ — Miss Iva Dawley. 

CORN MEAL MUFFINS 

1 tablespoon lard, 1 egg, 1 tablespoon sugar, cream the above 
ingredients together, 2Yl cups of sour or buttermilk, 1 Yl cups of 
corn meal, 2 cups (or more) of flour, salt, 2 teaspoons of soda, 
1 teaspoon of baking powder. Bake in hot oven. Graham or 
barley flour can be substituted for corn meal. — Mrs. A. Neufer. 

CORN MEAL MUFFINS OR BREAD 

Yl cup sugar, 1 cup corn meal, 1 cup white flour, 1 teaspoon 
salt, sift all together and add 1 tablespoon melted lard, 1 cup 
sweet milk, 1 egg. Beat and bake in quick oven. 

* * * — Mrs. Virgil Dull. 

MOUNTAIN MUFFINS 

2 tablespoons of butter, 1 tablespoon sugar, 1 egg, % cup 
milk, 2 cups flour, 3 teaspoons baking powder, teaspoon salt, 
sift dry ingredients together, then add milk and egg well beaten 
and lastly melted butter. Bake in gem pans 25 minutes. 

* * * — Mrs. Lattig. 

RICE MUFFINS 

1 cup milk, Yl cup cornmeal, 1 tablespoon sugar or corn syrup. 
Scald the milk and pour over cornmeal, add the shortening and 
sugar or syrup. When cool add the cooked rice and the flour, 
salt and baking powder, which have been sifted together. Beat 
well and bake in greased muffin tins in moderate oven 20 
minutes. — Mrs. Gordon 



58 



BREAD, MUFFINS, ETC. 



CURRANT BUNS 

1 quart flour, 2 tablespoons lard, Yl cup sugar, 1 cup currants, 
nutmeg, salt, 1 tablespoon baking powder. Mix with milk or 
water, roll out and cut with a biscuit cutter and bake. 

— Mrs. L. Bassett. 

H- H- 

BUNS 

1 cup light bread dough, 1 cup lukewarm water, Yl CU P 
granulated sugar, Yl CU P lard, mix with flour and let rise to 
double itself, then roll out and cut. Let rise in tins again and 
bake. — Mrs. Tilberg. 

BUNS 

1 cup flour, 1 cup mashed potatoes, % cup lard, 1 cup milk, 
2 eggs, Yl CU P su g ar > salt to taste, 1 cake compressed yeast dis- 
solved in Yl CU P lukewarm water. Mix flour, lard, potatoes, 
sugar and salt, then add eggs, milk, yeast. Let rise for 2 hours. 
% Mix into soft loaf by adding about 1 quart flour. Set to rise 
again. Bake in quick oven. Make any desired size. 

— Mrs. Eva Decker. 

PARKER HOUSE ROLLS 

Take 1 cup of bread sponge, Ya cu P of sugar, Yl CU P °f 
warm lard, an egg, and flour to knead stiff. Let rise and mix into 
rolls or buns. — Mrs. W. A. Demaline. 

LUNCH ROLLS 

1 cup scalded milk, Ya cup melted butter, Yl CU P sugar, 3 
to 4 cups flour, % teaspoon salt, 1 egg, Ya yeast cake softened 
in water. When the scalded milk has cooled to lukewarm, add 
the softened yeast cake and 1 Yl cups flour. Beat well, cover, 
keep warm and let rise about 1 hour or until light. Add the 
sugar, salt, egg well beaten, butter, and 1 Yl cups of flour or 
enough to knead. Knead well, let rise again until the dough 
doubles in bulk. Shape into small round rolls with the hand, 
place in a pan 1 inch apart, brush over with melted butter and 
let rise until double its size, bake 20 minutes in a hot oven. 

— Mrs. Wm. Harding. 



BREAD, MUFFINS, ETC. 



59 



CINNAMON ROLLS 

Follow the directions for making short process white bread 
using the proportions for one loaf. When the dough is raised, 
instead of shaping into a loaf, place on the floured kneading 
board and roll into a strip twice as long as wide and about one- 
third inch thick. Spread lightly with softened butter and then 
cover with a mixture of Yl CU P sugar and 1 tablespoon of cin- 
namon. Yl CU P °f currants, which have been washed may be 
scattered over the dough. Then roll like a jelly roll and cut in 
slices 1 inch in thickness, place in a greased pan, with a small 
lump of butter in each roll, let rise until double in size and 
bake 20 minutes. — Mrs. Wm. Harding. 

DOUGHNUTS 

1 cup brown sugar, 1 tablespoon butter, Yl teaspoon salt, 
nutmeg or cinnamon, 1 cup sour milk, 1 egg, flour enough to 
soften, 1 teaspoon baking powder in flour, Yl teaspoon saleratus 
in the milk. h- * * — Mrs. ^ • W. Blanck. 

DOUGHNUTS 

1 cup sugar, 1 cup sour cream, 1 teaspoon soda, Yl teaspoon 
salt, Ya teaspoon nutmeg, 1 egg, 3 cups flour. Combine in order 
given. Never fail. — Mrs. C. W. Pember. 

BREAD DOUGHNUTS 

1 quart bread sponge, 1 pint warm water, 2 eggs, 1 cup 
sugar, pinch of salt, 3 teaspoons lard, 1 teaspoon cinnamon. 
Mix same as bread. When light cut out and fry in hot lard. 

H- * * — Mrs. Arthur Jackson. 

FARMERS' DOUGHNUTS 

To 1 cup sugar add 1 well beaten egg and 1 cup buttermilk, 
to which add 2 teaspoons sour cream, 1 level teaspoon soda and 
salt and nutmeg to taste. Mix with flour to a soft dough. 

% # % — Mrs. S. Mezurek. 

FRIED CAKES 

1 cup sugar, 1 cup sweet milk, 2 eggs, 2 tablespoons melted 
butter, 2 teaspoons baking powder, 1 teaspoon cinnamon, Ya 
teaspoon ginger, Ya teaspoon salt, and just enough flour to make 
a very soft dough. — Mrs. Addison Crowell. 



60 



BREAD, MUFFINS, ETC. 



POTATO FRIED CAKES 

1 cup hot potatoes, 1 cup sugar, 1 teaspoon butter, 1 egg, 1 
cup milk, 3 heaping cups flour, 2 heaping teaspoons baking 
powder, 1 teaspoon salt, nutmeg, 1 teaspoon vanilla. Beat 
potatoes, sugar, and butter smooth, then add the other ingre- 
dients. — Mrs. F. J. Shuster. 

# * * 

POTATO FRIED CAKES 

Boil and mash five medium sized potatoes, add Yl CU P sugar, 
3 eggs, 1 cup sweet milk, 5 heaping teaspoons baking powder, 
thicken with flour to roll out. This will make a 2 -gallon crockful. 

— Mrs. B. A. Martin. 

DUMPLINGS 

1 cup sweet milk, 1 egg, 1 heaping teaspoon baking powder, 
pinch of salt, enough flour to make a stiff batter. Drop in the 
broth and cook from 8 to 1 0 minutes. — Mrs. B. Hopwood. 

# H> 

RUSK 

Take 1 pint of new milk, warm and thicken with flour, about 
as thick as pancake batter; add 1 yeast cake, dissolved in a little 
warm water, or Yl CU P good soft yeast set over night in a warm 
place. In the morning beat up 4 eggs light, add 1 2 ounces sugar, 
8 ounces shortening (part butter and part good lard), mix sugar 
and shortening together until smooth, then add to the sponge, 
adding the eggs last. Mould, but not too stiff. Keep in a warm 
place until very light — about 4 or 5 hours — cut in 35 or 40 
pieces. Handle lightly, using just enough flour to keep from 
sticking. Let rise again until light. Bake in a moderate oven from 
30 to 45 minutes. Excellent; try it. — Mrs. Alice Giles. 

CORNMEAL GRIDDLE CAKES 

Sift together two-thirds of a quart of cornmeal, one-third of a 
quart of flour, Yl teaspoon of salt, 1 teaspoon of brown sugar 
and 2 heaping teaspoons of baking powder; add 2 well beaten 
eggs and 1 pint milk. Mix into a smooth batter. Bake on a very 
hot griddle to a nice brown. - — Mrs. Katherine Hill. 



BREAD, MUFFINS, ETC. 



61 



CORNMEAL GRIDDLE CAKES 

One and one-third cups of corn meal, 1 Yl cups of boiling 
water, % cup of milk, 1 tablespoon of shortening, 1 tablespoon 
of molasses or corn syrup, two-thirds cup flour, 1 tablespoon of 
salt, 4 teaspoons of baking powder. Scald corn meal in bowl 
with boiling water, add milk, melted shortening and molasses 
or corn syrup, when cool add flour, salt and baking powder, 
which have been sifted together. Mix well. Bake on hot greased 
griddle until brown. — Mrs. E. D. Mills. 

SOUTHERN JOHNNY CAKE 

Yl cup sugar, 1 egg, 4 tablespoons meat drippings (or any 
shortening), 1 cup sour milk, 1 level teaspoon soda, 1 cup white 
flour, 1 cup corn meal. Put a generous lump of lard in an old- 
fashioned iron spider, heat till smoking hot, pour in the butter 
and bake. — Mrs. Laura Baker. 

JOHNNY CAKE 

Yl cup corn meal, 1 Yl cups flour, 1 cup sweet milk, 2 eggs, 
butter the size of a small egg, 3 tablespoons sugar, 3 teaspoons 
baking powder. Beat eggs until very light. Add milk and sugar, 
flour and cornmeal. Melt the butter and add last of all. 

— Mrs. F. J. Shuster. 

# * # 

YEAST BREAD 

6 quarts of flour, 2 quarts of warm water, a tablespoonful of 
salt, 3 tablespoonsful of lard. Put the flour into a deep pan, heap 
it round the sides, leaving a hollow in the center, and put into 
it a quart of warm water, the salt, lard and yeast; have ready 3 
pints more of warm water, and with as much of it as may be 
necessary, make the whole of it into a rather soft dough, knead- 
ing it well with both hands. When it is smooth and shining, strew 
a little flour on it, lay a thickly-folded cloth over the pan, and 
set it in a warm place by the fire, for 4 or 5 hours in cold weather, 
or all night; then knead it again; cover it over, and set it to rise 
again. This bread can also be made of rye or graham flour. 

— Mrs. Wm. Harding. 



/ 



62 BREAD, MUFFINS, ETC. 



POTATO YEAST 

1 teacupful of grated raw potato, one tablespoonful of salt, 
Yl teacupful of sugar, mix and pour over it 2 quarts of boiling- 
water; when lukewarm add half of a yeast cake or some yeast 
to raise it; let it stand until light, when it is better to be kept 
in a cool place tightly covered. It will keep longer in winter 
than summer. — Mrs, Wm. Harding. 



BREAD, MUFFINS, ETC. 



63 



Lenora S. Stevick 

CHIROPODIST 

All Kinds of Foot Troubles Treated — Corns, Bunions, Ingrown 
Toe Nails, Callouses, Etc. 

Suite 6 Jackson Terrace, corner 5th Street and East Avenue 
Phone 684 1 Appointments Made 

City Hardware Company 

WE'RE GROWING FAST 

HARDWARE AT THE RIGHT PRICES 

Opposite Post Office Elyria, Ohio 



Up-To-The-Minute Line of 
TAILORING and HABERDASHERY 

Our stock is always complete. We handle only the best. 

Repairing, Pressing and Altering Neatly Done 

W. J. Farewell 

TAILOR AND MEN'S WEAR 

349 Broad Street Elyria, Ohio 



64 



BREAD, MUFFINS, ETC. 



GOOD BEDDING 
FURNITURE TOO 



Glade B. Thomas 

582 West Broad Street Elyria, Ohio 



The Savings Deposit Bank 
& Trust Company 

OLDEST SAVINGS BANK IN LORAIN COUNTY 




4% ON SAVINGS DEPOSITS 
Left Three Months or Longer 



BREADS, MUFFINS, ETC. 



BREADS, MUFFINS, ETC. 




All ingredients of a salad should be cold. Greens should be 
crisp and thoroughly free from water. Meats should be freed 
from gristle and skin and cut in one-third inch cubes. Potatoes 
should be cooked but not enough to crumble, and cut in cubes. 
Salads may be served on a bed of lettuce with leaves artistically 
arranged, or on shredded lettuce by folding leaves and cutting 
narrow strips with shears. Salads may be placed in orange, grape 
fruit, lemon or apple cups. Vegetable salads may be served in 
tomato shells, cucumber shells or egg whites after cutting off top 
and removing yolk, then cutting thin slice off bottom so it will 
stand. Nasturtium leaves may be used in place of lettuce leaves. 

BEAN SALAD 

1 cup of beans, soaked over night, in the morning pour off 
the water, and boil until thoroughly done. When cold add 1 
onion the size of a walnut chopped fine, and moisten the whole 
with mayonnaise dressing, season rather highly with salt, pepper 
and mustard. — Mrs. H. E. Beardsley. 

POTATO SALAD 

Fill a dish, first a layer of potatoes, then onions, and cold 
boiled eggs. Salt and pepper to taste. Pour over the following 
mixture: 1 raw egg, well beaten, 2 teaspoons prepared mustard, 
2 tablespoons vinegar, 2 tablespoons sugar, Yi cup cream, sour 
or sweet. • — Mrs. Martin Reisinger. 

# H> # 

POTATO SALAD 

To each quart of cold boiled potatoes, cut in thin slices, allow 
1 small onion minced, 1 teaspoon of celery, salt, moisten the 
whole with a mayonnaise dressing, garnish with sprigs of celery. 

— Mrs. Kuchinruther. 

FRUIT SALAD 

Sliced pineapple, celery, oranges, bananas, walnut meats 
served on bed of lettuce. French dressing made with lemon juice 
and apple is nice. — Mrs. Slater. 



66 



SALADS 



DRESSING FOR FRUIT SALAD 

Yolks of 2 eggs, 2 tablespoons of butter, 1 scant teacup sugar, 
2 tablespoons of vinegar and 2 tablespoons of lemon juice, a 
little mustard and a pinch of red pepper and salt. Cream ingre- 
dients and cook in double boiler until thick, whip white of eggs 
and put in dressing as soon as taken from fire, and put that away 
until cool and when desired to use it, whip half a cup of cream, 
put it on top of it. — Mrs. Frank Cook. 

ORIENTAL SALAD 

One can peas, 1 Yl pints cold potatoes, 3 heads celery, a small 
piece of onion, 1 teaspoon sugar. Dressing: 3 tablespoons vin- 
egar, 2 eggs, butter size of an egg; boil; when cold add juice of 
Yl lemon, Yl pi nt whipped cream; add salt and pepper to taste. 

—Mrs. J. W. Slater. 

SALAD 

Boil 6 good sized potatoes and cut into the size of a chestnut, 
add 2 tablespoonsful of melted butter, a small onion chopped 
fine, and season with Yl teaspoonful of each: celery seed, salt, 
and mustard, then add the following dressing: 2 eggs, 2 table- 
spoons sugar, Yl teacup vinegar, Yl teacup water, boil till 
thick. — Mrs. R. H. Durkee. 

H- 

SALAD 

2 cups shelled peanuts, 1 cup celery cut fine, Yl CU P olives cut 
fine. Mix with mayonnaise dressing one-half hour before serving. 
Serve on lettuce leaves. — Florence Wilson. 

CABBAGE SALAD DRESSING 

1 cup vinegar, 1 cup sugar, 1 teaspoon salt, 1 teaspoon pepper, 
1 teaspoon mustard, 3 tablespoons melted butter, 3 well beaten 
eggs, 6 tablespoons sweet cream. Put on stove, stir till thick. 

— Mrs. S. T. Hoskin. 

S£. f£. S£ 

CABBAGE 

One-half small cabbage chopped fine, 1 bottle olives, sliced 
thin, 1 cup chopped English walnuts, mix with mayonnaise dress- 
ing and serve on lettuce leaves. — Mrs. J. W. Slater. 



SALADS 



67 



FRENCH MUSTARD DRESSING 

3 heaping teaspoons mustard, mix thoroughly 1 tablespoon 
sugar, then stir in 1 well beaten egg, add 1 cup vinegar slowly, 
salt and pepper to taste. Cook 5 minutes, then add 1 tablespoon 
melted butter or olive oil. Beat thoroughly with egg beater. 
Very smooth and cheap dressing. — Mrs. Grant Gundy. 

^ v # 

PINEAPPLE SALAD 

Ingredients: 1 ripe pineapple, 1 orange, 1 apple, 1 head 
lettuce, 1 2 ripe strawberries, two-thirds cup of mayonnaise, Y* 
cup of whipped cream. Select a fine large pineapple cut in half 
lengthwise, being careful not to destroy the green top. With a 
sharp knife remove the pineapple, discarding the core cut small. 
Add pulp of orange, apple, chopped, and the cream mayonnaise. 
Mix carefully and refill the shells. Cover the bottom of a large 
dish with crisp lettuce, place the pineapple on this. Garnish with 
berries and serve very cold. — Mrs. W. S. Bamford, St. Louis, Mo. 

BOILED SALAD DRESSING 

One-half tablespoon mustard, 1 tablespoon flour, 2 table- 
spoons sugar, Yl teaspoon salt, speck cayenne, 1 egg, 1 cup milk, 
Yl CU P vinegar, 1 tablespoon butter. Mix well, cook until thick 
as cream, when cold, pour over salad. — Mrs. L. J. Bassett. 

3$ 9fr 9$ 

MAYONNAISE DRESSING 

Put into a cold bowl the yolk of 3 eggs and beat until they 
are very light and thick. Add one level teaspoon of salt, Yl tea- 
spoon of cayenne and a few drops of olive oil. Continue beating 
until it is too thick to turn beater easily, add lemon juice to thin 
it, alternate with more oil. — Mrs. H. E. Beardsley. 

ESCALLOPED CABBAGE 

Cut cabbage in pieces and boil till tender, changing water 
once. Drain, put in baking dish, first a layer of cabbage, then 
white sauce. Cover with buttered crumbs and bake. White 
sauce: 1 cup milk, 2 tablespoons butter, 2 tablespoons flour. 

—Mrs. R. H. Durkee. 



68 



SALADS 



R. A. HEARNE 

FUNERAL DIRECTOR 

308 East Third Street 
Phone 2230 



SALADS 



SALADS 



CUCUMBER PICKLES 

Fill jars with small green cucumbers and pour over them 1 
gallon strong vinegar, 1 cup sugar, 1 cup dry mustard, and 1 
cup salt. — Mrs. Chas. Yost. 

*fr 3? 

SLICED CUCUMBER PICKLES 

30 cucumbers sliced, 8 onions, cover with brine of 1 cup salt 
and water to cover, stand over night, drain 3 hours. Pickle: 1 
quart vinegar, 2 cups brown sugar, 1 cup olive oil, 2 tablespoons 
celery seed, 2 tablespoons mustard seed. Stir all together and 
can cold. — Mrs. L. I. Davis. 

tfr f$ i£ 

RIPE CUCUMBER PICKLES 

To 1 gallon pickles, 1 cup sugar, 1 quart vinegar, cut cucum- 
bers in halves, take out seeds, cut in strips one inch wide and 
3 inches long, let stand in salt water 3 hours, drain and put in 
sugar and vinegar, boil for 1 5 minutes, can while hot, same as 
fruit. — Mrs. C. Tompkins. 

SLICED CUCUMBER PICKLES 

1 peck cucumbers, "dollar size," scrub, slice, stand in salt 
water 3 hours, make brine strong enough to nearly float an egg, 
2 quarts vinegar, 4 cups granulated sugar, J/2 cup mustard seed, 
"black and white," J/4 cup celery seed, 2 teaspoons of curry 
powder. Heat vinegar and pour over pickles. Pack in jars. Can 
cold. — Mrs. F. C. Steir. 

CUCUMBER SALAD 

1 dozen long slim cucumbers, 6 onions sliced thin. Let stand 
in salt 1 hour, drain, put in kettle with 1 cup sugar, 1 pint vin- 
egar, 1 teaspoon each cinnamon, ginger, mustard and celery 
seed, 1 teaspoon tumeric powder. Let come to a boil and seal 
while hot. — Mrs. H. E. Beardiley. 



/ 



70 



PICKLES 



FRENCH PICKLES 

1 colander sliced cucumbers the size of a dill pickle, 2 hands- 
ful salt, let stand over night, then drain, add celery seed and 
allspice Yl ounce, 1 teaspoon pepper, 1 tablespoon tumeric, 1 
pound brown sugar, 2 tablespoons mustard, 1 gallon vinegar. 

# x # — Mrs. N. Biermacher. 

COLD CUCUMBERS 

1 gallon vinegar, 1 pint sugar, Yl P mt sa lt> 3 ounces horse 
radish, 1 ounce cinnamon, 1 ounce cloves, 1 ounce allspice, 1 
ounce mustard. Wash cucumbers, pack in crock, cover with mix- 
ture. * * * — Mrs. J. B. Slater. 

CRISP PICKLES 

Take 50 freshly picked cucumbers of a nice size, 2 cups vin- 
egar, 1 cup of water (more if vinegar is very sour), Yl cup 
sugar, 1 tablespoon mixed spices, 1 tablespoon salt. Put in the 
pickles and set where they will heat slowly. Do not let them boil 
but as soon as the pickles turn a light color pack them in cans. 
Bring vinegar to a good boil, then pour into cans and seal. Do 
not soak pickles in salt water. These are easy to prepare and 
always crisp. We think them delicious. — Mrs. Smith. 

Sfr- Sfr 

SLICED CUCUMBER PICKLES 

4 quarts sliced cucumbers, 4 large sliced onions, stand in salt 
water 3 hours, 1 quart vinegar, 2 cups sugar, 1 teaspoon mustard, 
1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon celery seed, 
1 teaspoon tumeric powder. Bring to a boil, put pickles in and 
boil 20 minutes. * * * — Mrs. F. H. Randall. 

SLICED CUCUMBER PICKLES 

30 cucumbers and 8 small onions sliced and soaked in salt 
water over night. Put in sack and let drain 3 hours. % cup 
mustard seed, 1 cup brown sugar, 1 bottle olive oil — 15c bottle 
— 2 quarts vinegar. Mix all together and can. 

# * * — Mrs. Arthur Jackson. 

FOR PICKLING LARGE CUCUMBERS 

1 quart vinegar, 1 cup white sugar, 2 tablespoons mustard, 2 
tablespoons celery seed, Ya teaspoon tumeric. Slice cucumbers 
crosswise Yl inch thick. Do not peel, and let stand in salt water 
over night. — Mrs. Addie Shuster. 



PICKLES 



71 



LUNCHEON PICKLES 

6 quarts table sized cucumbers sliced, 1 quart onions sliced, 
sprinkle with salt and let stand over night, Yl ounce allspice and 
black pepper. Put in a bag 1 ounce of celery seed, Yl CU P white 
mustard seed, 2 teaspoons of ground mustard, 1 pound white 
sugar, 3 pints of vinegar. Mix together and just bring to a boil 
and seal. * * * — Mrs. Chas. Martin. 

NINE DAY PICKLES 

Soak 1 gallon of pickles in strong salt brine for 3 days, then 
in clear water for 3 days, putting fresh water on each day. Stew 
for 2 hours or until done in weak vinegar and alum. Make 
syrup while pickles are cooking. 3 pounds granulated sugar, 3 
pints vinegar, 1 ounce whole allspice, 1 ounce celery seed, 1 
ounce cinnamon sticks. When pickles are done drain and put in 
crock, then pour hot syrup over them, drain syrup off one morn- 
ing and heat. Then pour back over pickles the next morning. 
Pack pickles in cans and pour hot syrup over them and seal up. 

* * * — Mrs. Smith. 
SWEET SOUR PICKLES 

1 00 small pickles, 1/ cup of salt, and water to cover. Let 
stand 24 hours, then drain and pack in jars. Take 2 quarts of 
cider vinegar, 1 cup brown sugar, 2 tablespoons mixed spices, 
alum size of marble. Let come to a boil. Fill jars and seal. 

* # * — Mrs. H. B. Durkee. 
SWEET CUCUMBERS 

1 dozen large cucumbers, sliced crosswise, Yl inch. Soak in 
salt water over night. Drain, rinse, then cover with 1 quart vin- 
egar, two-thirds cup brown sugar, 2 tablespoons mustard, 2 
tablespoons celery seed, Ya tablespoon tumeric. 

* * * — Mrs. Allen DeRussey. 
DILL PICKLES 

Cut the tops off the pickles, prick them with a fork, put some 
dill in a crock, then your pickles, with plenty of salt, then pour 
boiling water over them, leave stand till lukewarm, take a crust 
of bread tied in a bag, then lay on top of the pickles, that is to 
sour them quicker. Keep in a warm place about a week, then 
take the bread off. Now fill your jars with the pickles and pour 
the cold juice on to fill cans. They will keep all winter. 

— Mrs. Christopher Stienle. 



72 



PICKLES 



SWEET CUCUMBER PIKCLES 

Wash and slit each one. Pack a layer of cucumbers, then a 
layer of salt, cover with boiling water, let stand over night, scald 
in morning with Yl vinegar and water, pour boiling vinegar on 
them. Add 2 cups sugar to a gallon of pickles. — Mrs. F. Tite. 

^ * * 

SWEET SPICED CUCUMBERS 

Gather the cucumbers in the morning, carefully wash them, 
let soak over night, in the morning let come to a boil in vinegar 
which has been diluted with water. Then drain, pack in jars and 
pour over them the following mixture, which should be boiled: 

1 cupful of sugar, 1 cupful of water, 1 cupful of vinegar, 1 ta- 
blespoonful mixed spices, 1 tablespoon alum. 

* # # —Mrs. James Morgan. 

MUSTARD PICKLES 

2 qts. green tomatoes cut fine, 2 qts. cabbage cut fine, 2 qts. 
small onions, 2 qts, small cucumbers, 2 heads cauliflower, 2 
bunches of celery. Cook all together in salt water till tender, then 
add the following paste: Yl gal. vinegar, 1 Yl Iks. sugar, Yl oz - 
tumeric, 1 cup flour, J/4 teaspoon mustard. 

— Mrs. Effie M. Carpenter. 

* H- * 

GREEN TOMATO PICKLE 

Yl pk. green tomatoes, 6 large onions, 6 large peppers, Ya 
lb. yellow mustard seed, 2 tablespoons celery seed, salt. Chop 
all fine, put in layers, one of tomatoes, one of onions, and one 
of peppers. Sprinkle salt over the peppers, using in all Yl CU P- 
Let stand over night, then squeeze dry and put over to boil in 

2 qts. of vinegar. Cook until tender. When nearly done add 1 
lb. of sugar. Put in air-tight cans. — Mrs. A. W. Kuchenrither. 

H- & 

CHOW-CHOW 

Chop 1 pk. green tomatoes, Yl pk. half ripe tomatoes, 1 0 
onions, 3 heads of cabbage, 3 green peppers, 3 red peppers 
(seeds removed), sprinkle with salt, put in a coarse bag and 
drain over night. In the morning put in a porcelain kettle with 
2 lbs. b-rown sugar, Yl teacup grated horse radish, 1 teaspoon 
each of black pepper, mustard seed and celery seed. Cover with 
vinegar and cook till clear. — Mrs. L. J. Bassett. 



PICKLES 



73 



RIND PICKLES 

From the rinds from a medium sized melon trim off the green 
rind and also the red part. Cut in pieces to suit your taste. Put 
in kettle. Put in 2 cups of water and 1 of vinegar. Let boil, turn- 
ing often with fork until they are a little soft and begin to cook 
clear. Take out and drain. For 1 0 lbs. of rinds take 1 qt. of vin- 
egar and spices. Put in your rinds and let boil for 15 or 20 
minutes and can hot. Use no salt. — Mrs. W. A. Wright. 

BEET CHOWDER 

1 quart chopped cabbage, 1 qt. boiled beets, 2 cups white 
sugar, 1 teaspoon salt, 1 teaspoon pepper, 1 cup grated horse 
radish, cover with cold vinegar and seal. — Mrs. W. E. Harrison. 

CUCUMBER RELISH 

1 2 large cucumbers, pared and sliced, 3 onions, put in salt 
water over night, 1 qt. vinegar, 3 tablespoons prepared mustard, 
1 tablespoon celery seed, 1 cup brown sugar, 2 tablespoons 
flour. Mix and bring to a boil. Then add cucumbers, onions, and 
seal hot. * * * —Mrs. Clare Haven. 

CORN SALAD 

1 8 ears of corn, 1 large cabbage, 3 green peppers, 4 cups 
sugar, 2 qts. vinegar, 4 onions, Y4 cup salt, celery seed, mustard, 
seed to taste. Boil % hour. — Mrs. Elizabeth Cousins. 

SWEET APPLE PICKLE 

6 pounds apples, 3 pounds sugar, 1 pint vinegar. Cook apples 
until done, then pour over the syrup. — Miss Phoebe Lyons. 

SPICED APPLES (Sweet) 

8 lbs. sweet apples, pared, cored, and quartered, 4 lbs. sugar, 
1 ounce stick cinnamon, Yl ounce cloves, 1 quart vinegar. Have 
sugar and vinegar boiling well before adding the apples. Cook till 
you can easily pierce with a fork. — Mrs. F. D. Longbon. 

Sfr Sfr 9fr 

BRINE FOR BEEF 

1 00 lbs. of beef, 8 lbs. of salt, 5 pts. cooking molasses, 2 oz. 
baking soda, 1 oz. salt petre, water enough to cover meat. 

— Anna Neiding. 



74 



PICKLES 



CHOPPED PICKLE 

2 qts, chopped onions, 2 qts. cabbage, 1 qt. of green tomatoes, 
8 onions, 6 mango peppers, all chopped in food chopper. Let 
stand over night in salt and water, in morning drain, take Yl gal. 
of vinegar, 4 tablespoons mustard, 1 teaspoon tumeric, one- 
third cup flour, 4 cups sugar. Let vinegar boil. Stir in dry in- 
gredients, let thicken, add pickle. Let come to boil and seal. 

^ % jj, — Mrs. Martin Hopwood. 

PICKLED PEPPERS 

Remove the seeds from 1 2 green peppers. Chop enough 
cabbage, celery and cucumbers to fill them. Add the seeds from 
1 green pepper. Stuff the peppers full of the mixture and tie 
them tight. Pack them in a crock and cover them with hot, 

sweetened vinegar. — Mrs. Wm. Harding. 

* * * 

PEPPER RELISH 

1 dozen each red and green peppers, 1 dozen medium sized 
onions, 1 small cabbage, drain off juice. Put in kettle and pour 
boiling hot water over and let stand 1 0 minutes, then drain. 3 
cups vinegar, 4 tablespoons salt, 3 cups sugar. Boil 1 0 minutes, 
cool and seal in bottles. — Miss Phoebe Cousins. 

TOMATO CATSUP 

1 pk. tomatoes, 8 small onions, 1 6 sour apples, 3 green pep- 
pers, 1 lb. raisins. Ccok all together. When strained add 1 pint 
vinegar, 1 lb. brown sugar, 1 Yl tablespoons cinnamon, 1 tea- 
spoon cloves, 1 teaspoon black pepper, salt to taste, cook 
hour after it begins to boil. — Mrs. P. A. Dawley. 

* * * 

RAW CHILI SAUCE 

1 peck of ripe tomatoes, chop fine, mix 1 Yl cups of salt over 
them and put in bag to drain over night. In morning, 2 cups 
chopped onions, 2 heads of celery chopped fine, 4 small red 
peppers chopped fine, 2 cups sugar, 1 cup white mustard seed, 
1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 2 quarts 
of vinegar. Mix well and in 3 days it is -ready to eat. 

Mrs. Mayme Cornish. 



PICKLES 



75 



PICKLE FOR BREAKFAST BACON OR CORN BEEF 

The side meat from young hog is best. Cut up as soon as cold. 
Thoroughly rub each piece with following mixture (to amount 
of prop.) : 2 teacups salt, 3 teacups brown sugar, 1 teaspoon each 
of brown sugar, pulverized salt petre and cayenne pepper. 
Sprinkle bottom of jar with salt. Pack the meat skin side down. 
Scatter the salt between the layers and over the top (use salt 
freely). Let lie 8 days. Take out, wipe free from salt. Make a 
pickle for 50 lbs. of meat: 2 qts salt, 2 qts. sugar, l /4 lb. salt petre. 
The pickle should be strong enough to float a hen's egg. The 
meat should be kept under with a weight if necessary. Let re- 
main in pickle for 3 weeks. Take out, rinse in cold water, drain 
and hang up to smoke. Keep a constant smudge, for if bacon 
hangs too long it is likely to rust. — Anna Neiding. 

ffr ifr ffr 

MIXED PICKLES 

2 quarts white onions, 50 cut pickles, 1 quart lima beans, 
2 heads cauliflower. Salt over night, cook in salt water, 2 red 
peppers, 1 bunch celery, 1 head cabbage, 2 quarts vinegar, 6 
teaspoons mustard, 4 teaspoons flour, a little tumeric mixed to 
a paste, 2 cups brown sugar. This mixture makes 1 1 pints. 

— Mrs. J. Shuster. 

RIPE TOMATO RELISH 

1 peck ripe tomatoes, peeled and chopped. Put two-thirdy cup 
salt over and let drain over night. 1 cup chopped onions, 2 cups 
chopped celery, 1 green pepper chopped, 1 cup ground horse 
radish, 2 cups sugar, 2 teaspoons black pepper, 1 cup mustard 
seed. Mix all together with 3 pints of cider vinegar. Needs no 
cooking or sealing. — Mrs. Thomas Andrews. 



76 PICKLES 



PICKLES 



PICKLES 



JELLY 

In making jelly, the juice of the fruit is extracted, usually 
by boiling the fruit in water, and then cooked with sugar until 
it reaches the jelly stage. A good fruit jelly is transparent, 
beautiful in color and palatable, firm enough to retain its shape, 
but tender enough to cut easily with a spoon. It is not syrupy, 
gummy, sticky or tough. 

Fruit Juice: Besides large amounts of water, the fruit juice 
contains small amounts of flavoring materials, sugar, fruit acids 
and a substance called pectin, which causes the jellying of the 
juice. To discover the presence of pectin, place 2 tablespoons 
of warm fruit juice in a glass, add 2 tablespoons of grain alcohol 
and mix thoroughly. On cooking, the pectin will separate as a 
jelly-like mass which can be lifted out with a spoon. The pectin, 
however, will not form a firm jelly unless acid is present. This 
accounts for the fact that sweet fruits, such as peaches, pears and 
sweet apples, although they contain an abundance of pectin, will 
not jelly alone, but must have juice of an acid fruit added. A very 
sour fruit, such as our cherries, will not jelly alone because pectin 
is lacking. The fruits that are rich in both pectin and acid and 
for that reason jelly easily are green or partly ripened grapes, cur- 
rants, plums, crab apples, sour apples, huckleberries, black- 
berries and raspberries. 

Sugar: The amount of sugar added to the fruit juice influences 
the quality, quantity and texture of the resulting jelly. Too little 
sugar in proportion to the juice will give a tough jelly, while too 
much sugar will give a thin syrupy jelly. The amount of sugar 
varies with the kind of* fruit and character of the juice. For cur- 
rants and partly ripened grapes, use 1 cup of sugar to 1 cup of 
juice. For raspberries, blackberries, apples and crab apples, use 
% cup of sugar to 1 cup of juice. 

Extracting the Juice: The best way to extract the juice is by 
cooking the fruit. Very juicy fruits, such as currants, raspber- 
ries and grapes, should be picked from the stems, washed and 
placed in an enameled preserving kettle with enough water to 
cover the fruit. Cover and allow the fruit to cook slowly, stirring 



78 



JELLIES AND PRESERVES 



occasionally with a wooden spoon. When hot through, crush the 
fruit with a well cooked wooden masher. When cooked through, 
pour mass into double cheese-cloth jelly bag, wrung out of hot wa- 
ter, and let the juice drain into an earthenware or enameled bowl. 
The bag must not be pressed or squeezed as some of the pulp will 
be forced thru and the jelly made cloudy. The less juicy hard 
fruits, such as apples and quinces, must be washed and cut into 
small pieces, then covered with water in the preserving kettle, 
cooked, mashed and drained. A little of the hot juice may be 
tested in a saucer to see if it will jelly on cooling, but during this 
time the jelly in the kettle may overcook. When the juice gives 
a satisfactory test, pour quickly into hot glasses. 

For blackberry or apple jelly, boil the juice 1 0 or 12 minutes, 
; then add three- fourths measure of sugar to one measure of 
juice and continue boiling 10 or 12 minutes or until the jelly 
test is reached. Then pour quickly into hot glasses. When the 
jelly is cool, cover with hot melted paraffin. When the paraffin 
has hardened, cover with tin lids or neatly paste a paper cover 
over the top and label. 

SPICED GRAPES 

6 lbs. grapes (remove seeds), 3 lbs. sugar, 1 pt. vinegar, 2 
teaspoons cinnamon, 1 oz. cloves. Boil 1 hour. — Mrs. F. Tite. 

GINGER PEARS 

8 lbs. pears, 2 lemons, 2 oz. crystalized ginger, 1 cup water, 
4 lbs. sugar, 2 oranges. Chop all together and cook till clear. 

¥ x # — Mrs. E. D. Ault. 

APPLE RELISH 

Put 2 lbs. seeded raisins chopped fine in kettle and add 7 lbs. 
of chopped apples (peeled), juice of 2 oranges, and chopped 
peel of one, 3J/^ pounds of sugar, I pint of vinegar, 1 teaspoon 
each of cloves and cinnamon. Boil steadily Yl hour. 

# * * — Mrs. Hattie King. 

PEAR CHOP 

8 lbs. pears, 8 lbs. sugar, 3 lemons, 1 tablespoon ginger. Core 
pears, do not pare), chop fine, squeeze juice of lemon and chop 
rind fine. Mix ginger and sugar. Cook until clear. — Mrs. D.Cook. 



JELLIES AND PRESERVES 



79 



APPLE BUTTER 

1 0 gal. of cider, 1 Yl bu. pared apples. Cook down to cider 
mark. Add 20 lbs sugar, and cinnamon to suit taste. 

si ^ x — Mrs. D. Cook. 

PEACH BUTTER 

Grind peaches through food chopper. To 5 cups of peach pulp 
add 3 cups of sugar. Boil until thick, spice to taste. — Mrs. Lattig. 

PRESERVED PUMPKIN 

Cook pumpkin, put the same equal amount of pumpkin and 
sugar. Boil 1 0 minutes, put in jelly glasses and when cool cover 
with parawax. Very good. Will keep for years. — Mrs. A. Neufer. 

SPICED RHUBARB 

2Yl lbs. rhubarb, 2 lbs. sugar, 1 tablespoon vinegar, 1 tea- 
spoon cinnamon, Yl teaspoon cloves. Boil to the consistency of 
marmalade. # # # —Mrs. N. J. Hoskins. 

RHUBARB JAM 

3 lbs. rhubarb, Yl lb. n S s » ] /4 lb. orange peel, 1 grated lemon 
and juice, 2 Yl lbs. sugar. Cut the rhubarb in inch length pieces. 
Cut figs in medium sized pieces. Shred the orange peel and add 
the juice and grated rind of I lemon. Put a layer of rhubarb, 
figs, orange peel, lemon, and sugar. Repeat these layers until all 
is used. Cover and let stand over night. In the morning boil until 
thick — about 1 hour. Put in jelly glasses. — Mrs. P. Lewis. 

f& !fr Ifi 

GRAPE RELISH 

7 lbs. grapes. Separate skins, cook skins in 1 cup water until 
well wilted. Cook pulps without water until seeds come out, then 
put through a sieve. Put both together, add 1 cup vinegar, 3 lbs. 
sugar, 1 teaspoonful each of cloves, cinnamon and allspice. Cook 
till thick, then seal. % ^ ^ — Mrs. C. W. Pember. 

GRAPE CONSERVE 

3 lbs. grapes, 1 lb. raisins, 1 lb. water, 1 lb. walnuts , 8 cups 
granulated sugar, juice of 1 lemon. Boil this mixture 45 minutes, 
then add the nuts and let boil 2 to 3 minutes longer. Put in jars 
like other fruit. — Mrs. F. W. Blanck. 



80 



JELLIES AND PRESERVES 



GREEN TOMATO BUTTER 

Peel and slice thin, green tomatoes, add just enough water 
to keep them from sticking and boil until soft, add Yl as much 
sugar as tomatoes and boil until it thickens. This will usually 
take about a half hour. Add a slice of lemon for each quart of 
tomatoes. # # # — Mrs. F. D. Longbon. 

TOMATO PEACH PRESERVES 

Peel 24 good sized ripe tomatoes, cook slowly 1 hour. Add 1 0 
large rather hard peaches that have been peeled and sliced, and 
sugar to suit taste. Cook until thick and add 1 tablespoon vanilla 
when done. # # # — Mrs. H. B. Durkee. 

LEMON BUTTER 

2 lemons, 3 eggs. Beat up separate 1 pint of sugar made in a 
syrup and mix together and boil until thick. — Mrs. Lattig. 

LEMON JELLY 

2 eggs, 2 cups sugar, 1 cup water, butter the size of a walnut, 
juice and grated rind of 2 lemons. Boil until thickness of honey. 

* * * —Mrs. Charles Brush. 

CHERRY SUNSHINE 

1 pt. pitted cherries, 1 pt. sugar. Stir together, spread on plates 
and set in sun for 3 or 4 days, stirring several times, no cooking. 
Very fine. ^ ^ ^ — Mrs. Jean Longbon. 

ORANGE-CARROT MARMALADE 

2 lbs. carrots ground, 2 lbs. sugar, 2 lemons (rind and juice). 

Cook until thick. — Mrs. Judson Bainbridge. 

* # # 

HEAVENLY JAM 

2 lbs. blue grapes, 2 large oranges, 2 lbs. sugar, Yl lb. seedless 
raisins, Yl lb. English walnuts. Separate pulp from skin of grapes. 
Boil pulp until seeds loosen, then strain and pour out skins. Add 
rest of fruit and boil 1 5 minutes, then add nuts. 

* # * — Mrs. Clyde Hudson. 

GRAPE JUICE 

1 cup of raw grapes, Yl cup of sugar, put in quart jars, fill with 
boiling water and seal. It is ready for use in three months time. 

— Mrs. Ima Dair. 



JELLIES AND PRESERVES 



81 



CRANBERRY JELLY 

4 cups cranberries, 1 cup water, cook 20 minutes or until 
skins, 2 cups sugar. Wash and pick the berries before measuring. 
Mash cranberries through a sieve. Bring to boiling point. Add 
sugar and cook 5 minutes. Turn in wet molds and chill. 

* # * — Mrs. J. Spencer. 

STRAWBERRY PRESERVES 

Select ripe, firm, fresh berries; hull and place in a strainer; 
cleanse by pouring water over them. Weigh the fruit, then 
measure an equal weight of sugar in the preserving kettle. Add 
just enough water to the sugar to dissolve it and boil about 5 
minutes, or until a thick syrup is formed. Add the fruit and cook 
slowly until tender, remove the kettle from the fire and let 
partially cool before removing to the hot glasses. This will keep 
the berries from rising to the top of the glasses. The best results 
will be obtained if only a small quantity of fruit is cooked at 
one time. * * * — Mrs. J. W. Slater. 

RHUBARB AND ORANGE MARMALADE 

2 qts. fine sliced rhubarb, 3 oranges, peel and grate rind of 2 ; 
6 scant cups sugar, 2 cups of water. Cook until it thickens. Can 

* # # — RiHa Mack. 

PUMPKIN MARMALADE 

4 lbs. pumpkin, put through grinder, 4 lbs. sugar, mix and let 
stand over night. Peel 3 oranges, 3 lemons, boil rind 2 or 3 times, 
chop fine, add pumpkin and cook 3 hours slowly, until thick. A 
good spread for bread. — Mrs. Albert Palmer. 

PICKLED CRAB-APPLES 

To 1 quart of fruit add 1 quart of sugar, and vinegar enough 
just to cover. Spice with ground cloves to your taste. Put your 
fruit into the vinegar, and stir till they are soft; or, better, steam 
them first, and pour the vinegar and sugar on them when hot. 

* # # — Mrs. Keyes. 

GRAPE JAM 

Boil grapes soft and strain through a sieve. Weigh the pulp 
thus obtained, and put a pound of sugar to one pint of pulp. 
Boil twenty minutes, stirring frequently. — Mrs. Smythe. 



82 



JELLIES AND PRESERVES 



ORANGE MARMALADE 

1 orange, 1 grapefruit, 1 lemon. Wash well, cut in pieces, re- 
move seeds and put all through the food chopper (skin, pulp, 
and rind). Add three times as much water as fruit, let stand over 
night. Boil ten minutes in the morning, let stand 24 hours. Next 
day add cup for cup of sugar and boil hard for 1 Yl hours. This 

is excellent. Makes about 1 2 glasses. — Mrs. John Bainbridge. 

* * . .". * 

RASPBERRY JAM 

Weigh equal quantities of fruit and sugar. Put the former in a 
preserving pan, boil and break it, stir constantly, and let it boil 
very quickly. When most of the juice is wasted, add the sugar, 
and simmer half an hour. This way the jam is greatly superior 
in color and flavor to that which is made by putting the sugar 
in first. — Mrs. Smythe. 



JELLIES AND PRESERVES 



83 



t 



84 



JELLIES AND PRESERVES 



4 



JELLIES AND PRESERVES 



JELLIES AND PRESERVES 




CHEESE SOUFFLE 

2 tablespoonsful butter, 3 tablespoons flour, Yl teaspoon salt, 
cayenne, % cup milk, 1 cup grated cheese, 3 eggs. Make a white 
sauce of the first five ingredients, add the grated cheese and yolks 
of eggs, then cool. Beat the egg whites until stiff; cut and fold 
into cheese mixture. Turn into buttered dish and bake 20 min- 
utes. Remove from oven and serve at once. 1 cup cooked fish 
may be used instead of cheese. — Mrs. Emma Rose. 

MYSTERY 

4 onions, 3 green peppers chopped fine and fried in butter 
size of an egg. Fry about 5 minutes, add 1 Yl M>s. Hamburg steak, 
cook 5 minutes more, salt and pepper, add 1 qt. of tomatoes 
that have boiled with a little baking soda, salt and pepper, add 2 
cups of macaroni that has been cooked in salted boiling water, 
mix thoroughly, put in baking dish and cover top with bread or 
crackers, crumbs, and pieces of butter. Cover dish, leaving a 
small opening for steam to escape. Bake 1 hour. This will serve 
6 or 7 people. — Mrs. E. D. Mills. 

MACARONI WITH CHICKEN 

1 chicken boiled until very tender. Take meat off the bones 
and pick into small pieces. While this is being done, cook Yl lb. 
macaroni in boiling salted water until tender. Butter a baking dish 
and line with the cooked macaroni, then put in a layer of chicken 
seasoned to taste. Repeat until all the material is used. Take the 
liquor in which the chicken was cooked and thicken it. Add 1 
cup of cream or rich milk and pour over the whole. Bake half 
an hour. ^ # ^ — Cora Giles Ross. 

MACARONI AND CHEESE 

1 lb. macaroni, two-thirds cup sweet milk, Ya lb. cheese, little 
salt and pepper, little bits of butter scattered over it, also but- 
tered crumbs on top. First boil macaroni in salted water 20 min- 
utes, then put into bake dish with other ingredients and bake one 
hour. — Mrs. J. A. Durkee. 



86 



MEATS, ETC. 



CHILI CON CARNE 

1 lb. ground beef, 1 can tomatoes, 1 can red kidney beans, 3 
medium sized onions sliced. Fry onions in a little grease until 
tender, put in the meat and stir until it sears, then add the toma- 
toes, beans and about 3 cups of boiling water, salt and cayenne 
pepper to make it sharp. Cook 1 J/2 or 2 hours. 

— Mrs. H. C. Bassett. 

* * * 
SPANISH RICE 

Put 1 cup rice over fire with plenty of boiling water, let it 
boil 1 5 minutes, then drain and rinse it. Melt 2 tablespoonsful of 
butter in a sauce pan, add half an onion, sliced, then the rice, 
and cook until the butter is absorbed. Add 1 cupful of tomato 
pulp, salt to taste, some paprika and 3 cups of stock or water. 
When the rice is tender and the liquid absorbed, stir in Yl cupful 
of grated cheese and serve very hot. Handle the rice very care- 
fully when cooking to avoid breaking the grains. 

— Beatrice Terrell. 

•k * * 

GOULASH 

1 or more cups of spaghetti cooked until tender in salt water, 
1 lb. of Hamburg steak cooked slightly in a frying pan in which 
an onion has been sliced, salt and pepper. Mix all together and 
add 1 cup of strained tomato, which has been sweetened a little. 
Bake in a moderate oven Yl hour. — Mrs. B. F. Wise. 

¥ H> H" 

GOULASH 

1 Yl l° s « spaghetti, 1 can Campbell's soup, 1 green sweet pep- 
per cut fine, 1 cupful of bacon cut fine. Cook spaghetti in salt 
water until done. Fry bacon until brown. Stir in the soup, cut 
pepper and mix in. Mix all together. Bake 1 hour, slow. 

t — Mrs. Clarence Cowley. 

Yt Vt Vt 

STEAKS WITH TOMATOES 

1 lb. round steak, 1 can tomatoes, 1 teaspoon ground cloves, 
1 good sized onion, salt and pepper. Dice steak, put in porcelain 
kettle, pour over the tomatoes and other ingredients, boil for 2 
hours, add water occasionally to prevent burning. When tender, 
add a large piece of butter and thicken like a gravy. 

— Mrs. Laura Baker. 



MEATS, ETC. 



87 



SPANISH RICE 

1 small cup of rice, 2 tablespoons of cooking oil, Yl cup toma- 
toes, 1 medium sized onion, 1 teaspoon salt, and pepper to taste. 
Wash rice well and put to drain. Heat the oil in stew pan, add 
onion sliced thinly, and fry a delicate brown. Remove from pan. 
Add rice and fry until it begins to brown, then add the tomato 
and onion and 3 cups of boiling water and seasoning. The ad- 
dition of any bits of left-oveo: meat is an improvement in this 
dish. — Mrs. L. J. Bassett. 

RICE MEAT LOAF 

1 cup rice, 1 Yl cups ground meat cooked or uncooked, 1 
onion, 2 or 3 slices bacon, salt and pepper to taste. Cook the rice 
till dry in about 3 cups cold water, add meat, sliced onion, pep- 
per and salt, then mix and form into a loaf. If you have bread 
crumbs roll the loaf in them, then lay in pan, placing bacon on 
top. Bake in moderate oven for 30 or 45 minutes if you use 
cooked meat, but a little longer if meat is raw. 

—Mrs. C. W. Longbon. 

* * * = 

BONELESS BIRDS 

1 lb. round steak pounded until tender, cut in squares of four 
inches, add salt and pepper, Yl lb. bacon cut in small slices. Roll 
bacon inside meat and fasten with tooth picks, boil 1 Yl hours, 
thicken gravy and pour over and serve. This will serve six persons 
nicely. — Mrs. John Leggett. 

NAMELESS 

Cook 1 cup rice in double boiler. Take sauce pan, slice in it: 
2 green peppers — sweet, 1 red pepper, 1 large onion. Cook until 
done, season with salt and butter, put rice in dish and pour the 
pepper, and on top over all pour tomato sauce. Serve hot. 

— Mrs. H. E. Beardsley. 

* "k * 

BROWNED HASH 

Mix together equal parts of chopped meat and chopped cold 
boiled potatoes. Moisten slightly with gravy or stock. Season 
and place in heated frying pan containing a little fat. Press com- 
pactly into one-half the pan. Heat slowly until brown. Turn on 
a platter and serve with sauce. — Mrs. Wm. Harding. 



88 



MEATS, ETC. 



MEAT BALLS 

1 small onion, 1 cup cold meat, 1 cup sweet milk, % cup 
cracked meal, 1 egg, salt and pepper. Make in patties, boil in 

strained tomato. Serve hot. — Mrs. H. E. Beardsley. 

* # * 

MEAT LOAF 

1 Yl lbs. beefsteak, ground, 1 cup milk, 1 cup cracker crumbs, 
1 level teaspoon salt, a little pepper, 1 tablespoon butter, 2 eggs. 
Mix together, put in dish, bake 1 hour, spread top with butter. 

— Mrs. W. Demaline. 

* it it 

BAKED HAM AND POTATOES 

8 slices ham (small) Yl -inch thick, 1 gallon milk, 24 potatoes, 
1 teaspoon pepper, salt to taste. Cut uncooked ham in J/? -inch 
cubes. Fill buttered baking dish with alternate layers of ham and 
sliced uncooked potatoes. Cover with milk and bake in a mod- 
erate oven until the potatoes are done. — Mrs. Wm. Harding. 

BEEF LOAF 

1 Yl lbs. good round steak (Hamburg), 1 lb. fresh pork 
(lean), 1 egg, butter size of an egg, 2 crackers (rolled), salt and 
pepper to taste. Mix all together and mold into loaf and bake 
from Yl to % of an hour in moderate oven. Baste often. Serve 
cold and garnish with parsley. — Mrs. F. H. Randall. 

BEEF LOAF 

1 lb. tround steak and Yl lb. pork steak ground in meat chop- 
per, 1 0 or 12 crackers (ground), 2 eggs, Yl tablespoon melted 
butter, salt and pepper to taste. Grease pan and put on about 
two-thirds qt. water. Roast about 2 hours. — Mrs. Blanche Coon. 

SALMON CAKE 

Take 1 can of salmon, shred fine, add 1 cup fine bread 
crumbs, 1 egg, season to taste. Shape into small cakes, roll in 
flour, and fry in hot butter or meat fryings. — Mrs.Chas. Ammon. 

SALMON LOAF 

1 can salmon, 2 eggs beaten, 1 Yl CU P bread or cracker crumbs, 
1 cup milk, bake for Yl hour. — Mrs. Tilberg. 



MEATS, ETC. 



89 



SALMON LOAF 

1 can salmon, Yl CU P cracker crumbs, 4 yolks (beaten light), 
4 tablespoons melted butter, Yl teaspoon salt, Yl teaspoon pep- 
per, 4 whites of eggs (beaten). Drain liquor into cup, pick with 
silver fork, then add other ingredients, adding the 4 whites, well 
beaten, last. Bake \Yl hour in buttered pan. Dressing, if de- 
sired: 1 tablespoon melted butter, 1 tablespoon flour, pepper 
and salt, 1 cup milk, 1 egg. Cook butter, flour, pepper and salt, 
until frothy, then add 1 cup milk. Stir into fish liquor, let boil few 
minutes, then break in 1 egg. — Mrs. Minnie Dawley. 

SALMON CHOWDER 

1 can salmon, 1 qua-rt raw potatoes, 1 pint onions, Y4 lb. fat, 
salt pork, 1 teaspoon salt, J/J teaspoon pepper, 1 pint milk, 2 
cups water. Peel and slice potatoes; lay in water until crisp, then 
cut salt pork in squares and fry slowly until brown, put layer 
of fish and so on until all is used, then the last layer being po- 
tatoes. Sprinkle with crisp salt pork on top. Add 2 cups of 
water, then cook slowly. When almost done add milk. This may 
be used cold or hot. Mrs. Ralph Cole. 

PLAIN STUFFING FOR FISH 

Mix with 2 cups of stale bread crumbs Yl teaspoon celery 
salt, 2 tablespoons butter, salt and pepper to taste. 

— Mrs. A. W. Kuchenrither. 

FISH SAUCE 

Make a pint of drawn butter, add 1 tablespoonful of pepper 
sauce or Worcestershire sauce, a little salt and 6 hard boiled 
eggs chopped fine. Pour over boiled fish and garnish with 1 
sliced lemon. Very nice. — Mrs. W. Ashbolt. 

BROWN SAUCE 

In sauce pan brown 1 tablespoon butter until dark, but not 
burned. Add 1 tablespoonful flour, stir and brown again, add 
gradually 1 cup good stock (beef is best), or hot water and stir 
until smooth and thick. Season with salt and pepper to taste. 
Simmer 5 minutes. — Mrs. Sanders. 



90 



MEATS, ETC. 



MATERIALS FOR FILLING SANDWICHES 

Meats. — Cold beef, pork, bacon or chicken. The meat should 
be sliced thin or ground in a meat grinder and mixed with a 
salad dressing or cream. Horseradish or mustard dressing may 
be used if meat is sliced. Chopped celery, olives or pickles may 
also be used to vary the filling. Bacon, diced, with horseradish 
or mustard makes a desirable filling. Hot beef, with brown 
sauce or gravy, and hot bacon, with white sauce, may be used. 
Place the meat between the slices of bread and serve the gravy 
and white sauce. 

Fish, — Sardines, salmon, tuna. 

Flake with fork and mix with salad dressing. 

Eggs. — Cooked hard, chop and mix with salad dressing. 
Celery, peppers or parsley may be added as seasoning. A school 
child should never be given a fried egg sandwich. 

Cheese. — Cottage cheese or cream cheese and chopped pi- 
mento, stuffed olives and cheese or ground nuts. Lettuce leaf may 
be added. 

Vegetables. — Lettuce, celery, water cress, onion, cucumber, 
baked beans, tomatoes with salad dressing. Use as soon as pos- 
sible. Put baked beans through food grinder or colander, with 
catsup, horseradish, or celery. On brown bread. 

Fruit. — Jellies, preserves, figs, raisins and dates, with nuts, 
marmalade, olives — ripe or green — chopped with nuts or 
peppers. 

Kinds of bread. — White, whole wheat, graham, raisin, nut, 
brown, oatmeal, rye, potato, rice, soybean, cornmeal. 

# # ^ 

EGG OMELET 

6 eggs, 6 tablespoons flour. Beat together, add 1 quart milk. 
Put butter size of egg in frying pan and pour omelet in and bake 
in oven until done. * * * — Mrs. W. O. Roliin. 

STUFFED EGGS 

Cut 6 hard boiled eggs in two, take out yolks and mash them 
tine. Add 2 teaspoonsful of melted butter, 1 teaspoon of cream, 
1 teaspoon of celery salt, mix thoroughly. Fill the eggs with the 
mixture and put them together, garnish with water cress. 

— Mrs. Kuchenrither. 



MEATS, ETC. 



91 



TOMATO CREAM SOUP 

Heat 1 quart of strained stewed tomatoes to boiling. Add 2 
tablespoons of flour rubbed smooth in a little cold water. Let the 
tomatoes boil until thick, stirring constantly, that no lumps form. 
Add salt, also Yl teaspoon of celery salt. Have ready 1 cup of 
hot rich milk or cream. Add the cream or milk to the tomatoes 
and let boil together for a few minutes. Serve with bread, cut in 
inch slices, and brown in hot oven. — Mrs. Kuchenrither. 

TOMATO SOUP 

Place over the fire a quart of peeled tomatoes, stew until soft, 
adding a pinch of soda. Strain it so that no seed remains, set 
over fire again. Add a quart of hot boiled milk. Season with 
salt and pepper, a piece of butter the size of an egg. Add 3 
tablespoonsful of rolled crackers and serve hot. Canned tomatoes 
will do in place of fresh ones. — Mrs. W. Ashbolt. 

PEA SOUFFLE 

4 tablespoons flour, 4 tablespoons fat, 1 cup skim milk, 1 
cup mashed cooked peas (any kind), 3 eggs, 1 teaspoon salt, J/4 
teaspoon pepper, few drops onion juice. — Mrs. Sanders. 

LEFT-OVER BEANS 

Press 1 Yl cups of baked beans through a potato ricer, sprinkle 
pulp with seasoning to taste, put in an omelet pan with 1 tea- 
spoon of butter. When hot add % cup of milk, two-thirds cup of 
chopped cheese. Stir until thoroughly blended. Serve on sliced 
toast on a hot dish. — Mrs. Roy J. Durkee. 

STUFFED POTATOES 

Roast 8 potatoes, remove the inside, being careful not to de- 
stroy shells. Fill with the following: 2 cups of meat (ground), 
Yl cup of bread crumbs, Yl cup of cream, 1 tablespoon of but- 
ter, 2 unbeaten eggs. Salt and pepper to season. Mix ingredients 
well, mash potatoes until light and fluffy. Place grated cheese on 
top, return to the oven to brown. Serve with whipped cream. 

— Mrs. W. S. Bamford, St. Louis, Mo. 



92 



MEATS, ETC. 



ESCALLOPED TOMATOES 

2 cups tomatoes, 2 cups bread crumbs, 2 teaspoons minced 
onion, 1 teaspoon butter, salt and pepper. Brown three-fourths 
of the bread crumbs in the oven (do not burn). Mix tomatoes, 
bread crumbs, onion, salt and pepper and half the butter to- 
gether and place in a shallow baking dish. Melt the remainder 
of the butter and stir in the remaining crumbs and put on top of 
the mixture in the baking dish. Bake until the crumbs are 
browned. In preparing tomatoes be careful to season them pal- 
atably. A little sugar may be desirable. — Mrs. J. W. Slater. 

CANNED VEGETABLE SOUP 

Scald, peel and mash 1 peck ripe tomatoes, put 2 heads of 
cabbage, 1 doz. carrots, 1 bunch parsley, Yl peck onions through 
food chopper, mince 3 stalks of celery, boil 1 dozen ears of 
sweet corn and scrape from cob. Mix all together, add salt and 
water if too dry. Boil until all are done, about 1 hour. 

— Mrs. Geo. Watson. 

%• H- 

CREAM TOMATO CATSUP 

1 quart tomatoes, 1 quart milk and cream, 1 heaping table- 
spoon butter, 2 heaping tablespoons flour, 1 tablespoon salt, Yl 
teaspoon pepper, Ya teaspoon soda. Cook tomatoes and strain. 
Add soda, cook milk in double boiler, and thicken with butter 
and flour. Cook 5 minutes, add seasoning and hot strained to- 
matoes. — Mrs. P. A. Dawley. 

BAKED CORN 

Corn cut from 8 ears, add 1 Yl cups of bread crumbs, 2 eggs, 
Yl cup of sugar, 1 tablespoon butter, salt and pepper to suit 
taste, 1 Yl cups of milk or more if plentiful. Mix all together and 
bake in buttered pan. — Mrs. P. H. Bassett. 

WELSH RAREBIT 

Yl pound cheese (diced), 1 tablespoon butter* 1 cup milk, 
salt. Let milk come to boiling point, add salt, then stir in cheese. 
Stir until smooth. Serve on crisp slices of toast. 

— Miss Esther Allen. 



MEATS, ETC. 



93 



MOCK MINCE MEAT 

1 peck green tomatoes chopped fine. Pour off green water 
and measure it. Throw away. Cover tomatoes with same amount 
of boiling water. Do this with fresh water 3 times. Then add Yl 
peck chopped apples and boil a few minutes, then add 5 pounds 
light brown sugar, 2 cups suet, 2 pounds raisins, 2 tablespoons 
salt, 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon 
allspice, J/4 lb. orange peel, J/4 lb. lemon peel, 1 cup vinegar. 
Mix thoroughly and boil 1 hour. This far exceeds the kind made 
with meat. Try it. — Mrs. F. M. 

SWEET POTATOES 

Boil, mash and season, put on a baking dish and cover the top 
with marshmallows. Bake until marshmallows are brown. Serve. 

— Mrs. Frank Cook. 

CORN FRITTERS 

1 cup corn, 1 cup flour, 2 teaspoons salt, 1 egg, J/2 cup milk. 

— Mrs. Clare Haven. 

SCALLOPED POTATOES 

Slice, after paring, raw potatoes enough to fill a deep baking 
dish full, shaking them down well. Put the potatoes in the dish in 
layers, with bits of butter, salt and pepper until full. Pour over 
<x cup of milk and put in the oven to bake. It will take at least 
dn hour to bake. If the oven is quick cover at first. If milk dries 
away, add more. The more butter and baking, the better the 
dish. A few slices of salt pork may be laid over the top with less 
butter. — Mrs. Geo. Ridgway. 

PORK AND BEANS 

1 pound of pork to 1 quart of beans. Wash the beans at night 
and pour over one quart of tepid water; in the morning add 2 
quarts of water, after pouring off the water that has tood over 
night. Drain and put them in a pot, cut the pork rind into small 
squares and put it in the center of the beans; sink to the rind; 
then pour a quantity of hot water over them, cover the pot and 
bake slowly for three hours. — Mrs. Keyes. 



94 



MEATS, ETC. 



LYONNAISE POTATOES 

1 pint of cold boiled potatoes cut into small pieces; season 
with salt and pepper, 1 spoonful of butter, 1 slice of onion cut 
very fine, 1 teaspoonful chopped parsley; add parsley to pota- 
toes, fry onion brown in butter, then add potatoes and fry; use 
fork to turn them instead of knife. — Mrs. Meyer. 

* * 3! 

ROAST HAM 

The most delicious way to cook ham is to boil a small pig 
ham in the ordinary way until the skin will peel off, then stick in 
cloves over the surface of the ham; cover with bread crumbs or 
cracker dust, place in a dripping pan, raising it a little from the 
pan by sticks and bake three or four hours. — -Mrs. Keyes. 

# ^ ^ 

HEAD CHEESE 

Boil the head and feet very tender; remove all the bones; put 
the meat into a strainer and press out all the grease possible; 
when cool, chop fine, season with pepper and salt and pack 
the same as sausage meat. — Mrs. Keyes. 

CREAMED CODFISH 

% cup codfish in small pieces, 1 hard cooked egg, 1 cup 
white sauce. Soak fish, cook until salt is -removed and fish is 
tender. To white sauce add fish and egg cut into dice. Parsley 
makes a good addition. * * * — Mrs. A. Root. 

ESCALLOPED RICE WITH CODFISH 

Yl CU P uncooked rice, Ya cu P grated cheese, buttered crumbs, 
1 cup white sauce, Ya cu P finely shredded codfish which has been 
boiled 1 0 minutes. Cover bottom of buttered dish with boiled 
rice, then add codfish and cover with white sauce. Sprinkle top 
with grated cheese and buttered bread crumbs. Bake in moderate 

oven until brown. . — Mrs. A. Root. 

a * * 

STUFFED CABBAGE 

Cut out the heart of a large, fresh cabbage; fill the vacancy 
with cooked chicken or veal, chopped very fine, highly seasoned, 
and rolled into balls with the yolk of an egg. Tie the cabbage 
firmly together and boil in a covered kettle 2 hours. This makes 
a delicious dish. — Mrs. Keyes. 



MEATS, ETC. 



95 



MINCE MEAT 

3 pounds meat, 1 pound suet, 6 pounds apples, 3 pounds 
raisins, 1 pound currants, 1 pound citron, 2 tablespoons cloves, 
2 tablespoons cinnamon, 1 tablespoon allspice, 2 tablespoons 
nutmeg, 2 lemons, 1 teaspoon salt, 1 teaspoon pepper, 3 pounds 
sugar, Yi pint baking molasses. Add sufficient boiled cider to 
moisten. This makes about 2 gallons. — Mrs. Frank Tite. 

OYSTER PATTIES 

Put 1 quart of oysters into a saucepan, with liquor enough 
to cover them; set it on the stove and let it come to a boil; 
skim well and stir in two tablespoonsful of butter, a little pepper 
and salt. Line some patty-pans with puff -paste, fill with oysters, 
cover with paste, and bake 20 minutes in a hot oven. The upper 
crust may be omitted, if desired. — Mrs. Stein. 

# ^ H- 

LYONNAISE POTATOES 

Put a pint of milk in a frying-pan; add a piece of butter the 
size of a butter-nut some salt and pepper; let it boil; take a 
heaping teaspoonful of corn-starch, mix with a little cold milk, 
add, stirring till it thickens; have 6 or 7 good-sized peeled 
potatoes (boiled or baked the day before), cut them in small 
pieces, put all together; cook 15 minutes, stirring to prevent 
burning. — Mrs. Meyer. 

if* i£ f$ 

FRIED OYSTERS 

Take fine, large oysters, put them in a colander and drain off 
the liquor. Have a beaten egg on one plate and cracker dust on 
another. Lift the oysters, one at a time, with a fork; dip first 
in the egg, then in the cracker dust; lay them two together, mak- 
ing them look like one, place them in the palm of your hand and 
pat them together so that they will not come apart; lay them on 
a dish until you have them all ready to fry; place on the fire a 
frying-pan, with 1 tablespoonful of lard and one of butter in it; 
as soon as it is boiling hot lay in the iysters; sprinkle a little salt 
on them and fry them a nice brown; when done left them out and 
put them in a colander and set them in the oven until wanted; 
serve on a warm dish. — Mrs. James Knox. 



96 



MEATS, ETC. 



TURNIPS WITH SAUCE 

Pare and cut into square pieces Ys -inch thick; boil until tender 
in salted water; drain but do not mash them, and pour over them 
in your vegetable dish the following sauce: Take a tablespoonful 
of flour, tablespoonful of butter and mix, beating to a cream, 
add salt-spoonful of salt, Yl salt-spoonful of pepper, a pint of 
milk, and Yl pint of water; boil the milk and water, pour over 
the butter and flour, and cook the whole over a slow fire. This 
sauce can also be used for boiled onions. — Mrs. J. W. Slater. 

BAKED TOMATOES 

Take large, smooth tomatoes, wipe them and cut a thin slice 
from the blossom end, take out the seeds and fill each tomato 
with a force-meat, made of bread crumbs, some salt pork chop- 
ped very fine; put a bit of butter in each, and fit on the top; 
place them in a deep dish and bake about half an hour. 

— Mrs. Stein. 

STEWED TOMATOES 

Loosen the skins by pouring scalding water upon them; peel 
and cut them up. Stew in a saucepan (tin or porcelain) half an 
hour, then add salt and pepper to taste, and a tablespoonful of 
butter. Stew gently 1 5 minutes longer, and serve. Thicken with 
a little grated bread. A minced onion — a small one — improves 
the flavor. — Mrs. Stein. 

FRIED TOMATOES 

Put scalding water on the tomatoes and let them stand a few 
minutes; turn it off and pare them; salt and pepper them and 
dust a little flour on one side; have the butter hot and lay them 
in it; fry slowly about 1 5 minutes, then turn and fry fo*r the same 
length of time; a few minutes before they are done add the 
cream to suit the taste. — Mrs. Stein. 

SCALLOPED TOMATOES 

1 can tomatoes; put a layer into an earthen dish; stew bits 
of butter over it with salt and pepper; then put a layer of rolled 
crackers, then tomato and so on until the dish is filled. Bake 
% of an hour. — Mrs. Stein. 



MEATS, ETC. 



MEATS, ETC. 



MEATS, ETC. 



97 



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We will do our best to please you. 

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4 1 7 Broad Street. 



Elyria, Ohio 



98 MEATS, ETC. 



CANNING VEGETABLES 

There is usually an abundant supply of vegetables for the 
table during the summer and a scarcity of them during the winter. 
Fresh vegetables in the winter are almost prohibitive in cost. 
Since a healthful diet includes vegetables, and enough vegetables 
annually go to waste from the average farm garden to supply the 
table during the entire winter, the most practical thing to do is 
to can the vegetables. Fruits are usually canned and preserved in 
abundance while the most wholesome and nutritious vegetables 
are neglected because they are considered hard to keep. The rea- 
son for this is corn, beans, peas, and most vegetable scontain some 
protein, which is the food upon which the bacteria grow best. The 
fruits and fruit juices are principally sugar and acid, which is 
not suitable food for bacteria. The yeast plants which cause the 
fruit juice to ferment are easily killed, so it is not a difficult 
problem to can fruits. 



The spoiling of vegetables is due primarily to bacteria and 
their spores. These spores may be compared to plant seeds and 
present the difficulty in canning vegetables. While the bacteria 
may be readily killed at the temperature of boiling water, the 
seeds or spores will live through that temperature for a long time, 
then germinate and cause the food to spoil. For this reason it 
is necessary in canning vegetables to submit them to boiling tem- 
perature for a sufficient period of time to kill the spores. 

Selection. — Vegetables for canning must be in good condi- 
tion, and freshly gathered, or they lose in flavor. Especially is 
this tru of corn. Can only young and tender green beans, peas, 
red beets and asparagus. 

TO CAN STRING BEANS 

To 1 gallon broken up string beans take Yl CU P sa lt» Vl CU P 
vinegar. Cook 30 minutes after they begin to boil in enough 
water to cover them. Can and seal while hot. — Hattie Perkins. 



100 



CANNED VEGETABLES 



CANNED SWEET CORN 

Can the same day as picked. Remove silks and husks. Blanch 
on the cob in boiling water 5 to 1 5 minutes. Plunge quickly into 
cold water. Cut the corn from the cob with a thin, sharp bladed 
knife — being careful not to cut too close to the cob. Pack the 
corn tightly into jars until full. Add 1 level teaspoon of salt to 
each quart and sufficient hot water to fill the jars. Place rubber 
and top in position and seal partially, but not tight. Sterilize 3 
hours in the hot water bath outfit counting the time after the water 
begins to boil. At the end of that period, remove the jars, tighten 
the lids, and invert to test the seal. 

The home-made hot water bath outfit may consist of a wash 
boiler, tin or galvanized pail, lard can or large kettle. The con- 
tainer should have a tight fitting cover. Some kind of a false 
bottom such as a wire or wooden rack must be provided to pre- 
vent the jars from touching the bottom of the container. If the 
container has a tight fitting lid this false bottom may be elevated 
on blocks high enough to raise the jars completely out of the 
water and the sterilization can be accomplished by the steam. In 
this way only 2 or 3 inches of water are necessary. But if the 
false bottom is placed directly on the bottom of the container, 
enough water should be used to completely cover the jars. In this 
case the cover need not fit tight. When the water boils, place the 
jars in the sterilizer and boil for the required time. Then remove 
the jars, tighten the lids and invert to test the seal. — Ohio State. 

if. ^ f£ 

CANNED ASPARAGUS 

Select the tender, young tips, cut in lengths for table use and 
cleanse in cold water. Blanch in a vessel with a little boiling 
water under the false bottom for 15 or 20 minutes. Remove and 
plunge quickly into cold water. Pack tightly into ja-rs, and add 
1 level teaspoon of salt to each quart and enough hot water to 
fill the jar. Place the rubber and top in position, partially seal and 
sterilize 1 Yl hours in a hot water bath outfit. At the end of that 
period remove the jars, tighten covers and invert to cool and 
test the seal. 

For blanching, the vegetables may be conveniently handled in 
cheese cloth bags or wire baskets. — Ohio State. 



CANNED VEGETABLES 



101 



CANNED GREEN PEAS AND BEANS 

Can the vegetables the same day they are picked. Wash and 
prepare as for table use, then blanch in boiling water from 2 to 5 
minutes. Remove and plunge quickly in cold water. Pack in jar 
until full. Add 1 level teaspoon of salt to each quart and enough 
hot water to fill the jar. Place the rubber and top in position, seal 
partially, but not tight. Sterilize 3 hours in a hot water bath out- 
fit. At the end of that period remove jars, tighten covers and in- 
vert to cool and test the seal. — Ohio State. 

CANNED TOMATOES 

Scald in hot water long enough to loosen the skins, then plunge 
quickly in cold water. Remove from the water, core, and skin. 
Pack whole, or in quarters until jar is full. Add 1 level teaspoon 
of salt to eacji quart. Place rubber and cap in position, partially 
seal and sterilize 22 minutes in a hot water bath outfit.. Remove 
the jars, tighten covers and invert to cool and test the seal. 

— Ohio State. 

CANNED CORN 

8 cups of sweet corn cut off the ear, 2 cups water, 1 cup sugar, 
'/4 cup salt. Boil 20 minutes and seal. — Mrs. Carrie Mack. 

* * # 

TO CAN STRING BEANS 

1 0 cups beans, cut up as for cooking, Yl cup salt, 1 tablespoon- 
ful sugar, water just enough to cover, put on stove and let come 
to boil. Let them boil good for 1 0 minutes. Put in cans and seal 
as you do other fruit. When you want to use them drain water 
off they are canned in. Parboil them a few minutes and drain that 
water off and put on fresh and cook until tender. Season as you 
would fresh beans. — Mrs. S. F. Garretson. 



02 CANNED VEGETABLES 



CANNED VEGETABLES 



104 CANNED VEGETABLES 



i 



Why Exchange? 

We will rebuild any make of sewing machine not used more than 
fifty years and guarantee them same as new or no charge. Over 
fifty years experience. Just bring the head. 



C. A. Cox, 

Phone 2401 242 Second St.. Elyria, Ohio 



POPCORN BALLS 

3 cups brown sugar, add water just dissolve it, 1 teaspoon 
butter, 1 tablespoonful vinegar. Test by dropping in cold water. 
Forms ball when done. Pour on corn hot. Make balls when partly 
cold. Will make nearly large dish pan of corn. — Jean Longbon. 

BUTTER SCOTCH 

1 cup molasses, 1 cup sugar, Yl CU P butter. Boil until done. 

— Mrs. Racey. 

SEA FOAM CANDY 

Boil 2 cups brown sugar, with pinch of cream tartar and enough 
water to dissolve the sugar. Boil until it hardens when dropped 
in cold water. Beat white of 1 egg until stiff. Add syrup gradually 
when partially cool, and beat same until stiff. Drop from spoon 
onto buttered paper. — Mrs. Iva Dawley. 

FUDGE 

2 cups of granulated sugar, Yl CU P °f sweet milk, Yl CU P of 
nuts (any kind). Boil milk and sugar together until it forms a 
soft ball in cold water, then add nuts and stand to harden. 

— Mrs. E. J. Rousseau. 

* * & 

KARO FUDGE 

2 squares (or ounces) chocolate, one-third cup Karo, Yl CU P 
cold milk, 2 tablespoons butter, 2 cups granulated sugar, 1 tea- 
spoon vanilla. Grate chocolate and add ' ingredients, except 
vanilla. Cook slowly. Stir once in a while. Cook till it makes a 
soft ball in cold water. Requires about 5 minutes of boiling. 
Remove from fire. Add the vanilla and beat until it begins to 
granulate. Pour at once into a buttered pan. Mark deeply in 

cakes when nearly cold. * — Mildred Worcester. 

* * * 

BUTTER SCOTCH CANDY 

1 cup water, 1 cup sugar, 1 tablespoon of butter. Boil until 
crisp and hard in water. — Mildred Reisinger. 



s 



106 



CANDIES, ETC. 



PEANUT CANDY 

2 cupsful of granulated sugar, % cup of chopped peanuts, Ya 
teaspoonful of salt. Heat the peanuts and salt together, put the 
sugar in an kon pan, place over a low flame and stir constantly, 
until the sugar is changed to a light brown syrup. Add the chop- 
ped peanuts and salt, stirring them in as quickly as possible. Pour 
immediately into a hot, unbuttered pan.. Divide into squares 

with a chopping knife. — Mildred Reisinger. 

%• * 

COCOA 

4 teaspoons of cocoa, 1 teaspoon of flour, 4 teaspoons of 
sugar, a pinch of salt. Mix well, add sufficient boiling water, 
to make a paste. Add this paste to 4 cups of boiling water. 
Boil hard in upper part of double boiler for 3 minutes, then set it 
over boiling water in lower part of boiler. Add J/4 teaspoon of 
vanilla, 1 0 drops of olive oil, Yl teaspoon of mapleine, Yl CU P of 
evaporated cream. Stir well with egg beater. 

, — Mrs. Emma B. Mente. 

MAPLE FUDGE 

Mix 1 pint of maple sugar with 2 ounces of chocolate and 2 

cups of milk and 1 tablespoon of butter. Cook for about half an 

hour, or until a spoonful will harden when tested in cold water. 

Remove from fire, and add 1 cup of walnut meats. Stir until the 

mixture becomes creamy, pour into a buttered pan, and when 

partly cold cut into squares. — Mary Knox. 

# it. 

MAPLE NUT PUFFS 

Whip the whites of 3 eggs until stiff. Grate 1 cup of maple 
sugar, and sift it with 1 tablespoon of flour and Yl teaspoon of 
cream of tartar. Add the sugar to the beaten whites gradually, 
and stir in 2 cups of any kind of chopped nuts, almonds pre- 
ferred. Drop on a buttered paper by spoonsful, and bake for 7 
minutes. * * * — Mary Knox. 

KISSES 

Beat the whites of 4 eggs to a stiff froth; stir in Yl pound of 
sugar, lemon; beat well together until very light; lay the mixture 
in little heaps on white paper; put the paper on pans; put in a 
hot oven; as soon as they look yellowish, take out. When cool, 
put two of them together. Excellent. — Mrs. Keyes. 



CANDIES, ETC. 



107 



FIG CANDY 

1 cupful of sugar, one-third of a cupful of water, Ya of a tea- 
spoonful of cream of tartar; do not stir while boiling. Boil to an 
amber color, and stir in the cream of tartar just before taking 
from the fire. Wash the figs, open and lay in a tin pan and pour 
the candy over them. — Mary Knox. 

VINEGAR CANDY 

2 cupsful of sugar, Yl CU P of water, 4 tablespoons of vinegar; 
stir before putting on the stove, and not after. — Mary Knox. 

ift 9& 

TAFFY 

I cupsful of brown sugar, Yl cupful of butter, 4 tablespoonsful 
of molasses, 2 tablespoonsful of water, 2 tablespoonsful of vin- 
egar. Boil 1 5 minutes. — Mary Knox. 

EVERTON TAFFY 

1 pound of powdered loaf sugar, 1 teaspoonful of water, Ya 
of a pound of butter, 6 drops of essence of lemon. Put the water 
and sugar in a brass pan on the stove. Beat the butter to a 
cream; when the sugar is dissolved, add the butter, and keep 
stirring the mixture over the fire until it sets. Just before the taffy 
is done add the lemon. — Mary Knox. 

ICE CREAM WITHOUT CREAM 

1 quart milk, 2 tablespoons corn-starch, 3 eggs, whites and 
yolks beaten separately. Scald the milk and cornstarch well and 
then add yolks. Remove from fire and add the whites and sugar 
to taste. When cool, flavor. — Mrs. Wm. Harding. 

ICE CREAM 

1 quart cream, 1 pint milk, Yl Ik. sugar, whites of l 3 eggs 
beaten to a stiff froth, 2 teaspoonsful vanilla. Stir the egg into 
cream, add sugar and vanilla, and stir until cool; then freeze. 
This makes 2 quarts. — Mrs. Wm. Harding. 



08 CANDIES, ETC. 




HOME MADE SOAP 

5 pounds of beef drippings, 1 can lye, Yl pound of borax, Yl 
cup of ammonia. After the lye is thoroughly dissolved have the 
fat melted, but not hot, and mix the two together, stirring the 
mixture with a long stick for 8 minutes. It should be as thick as 
honey. Have in readiness pasteboard boxes (corset boxes are ex- 
cellent for the purpose) and pour the mixture in. In half an hour 
you can cut out cakes of desired size, although it should stand 
6 or 8 hours to get hard and firm. 

WASHING FLUID 

1 can Babbit's potash, 1 oz. salts of tartar, 1 oz. ammonia. 
Dissolve potash in 1 quart boiling water, then add salts of tartar 
and ammonia. Add 3 quarts boiling water, making 1 gallon. 
Always wet tea and coffee stains in cold water. Use Y cu P * n 
tub, Ya cu P m boiler. — Hattie Perkins. 

* * %> 

SUMMER DRINK 

3 or 4 pints sugar, dissolved, 1 teaspoon ginger, Yl lb. tartaric 
acid, scant pint of cold water. When thoroughly dissolved pour 
the two mixtures together and strain. Beat the whites of 6 eggs, 
stir in when cool, any kind of flavoring. A little in a glass of 
water, stir in Yl teaspoon of soda. Keep in fruit can. 

— Mrs. Mary Hill. 

BAKING POWDER 

1 lb. corn starch, 1 lb. baking soda, % lb. tartaric acid, thor- 
oughly sifted together. — Mrs. Eva Decker. 

# * * 
GRAPE WINE 

3 quarts of juice, 2 pounds of sugar; let it stand 6 weeks, or 
until it has stopped working; then skim and bottle. 

— Mrs. Smythe. 



110 



MISCELLANEOUS 



UNFERMENTED WINE 

Weigh the grapes, pick from the stems, put in a porcelain 
kettle, add very little water, and cook until stones and pulp 
separate; press and strain through thick cloth, return the juice 
to the kettle, and for every 1 0 pounds of grapes add 3 pounds 
of sugar; heat to simmering, and seal up hot. This quantity makes 
about a gallon of. wine. — Mrs. Smythe. 



MISCELLANEOUS 



MISCELLANEOUS 



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